Jambalaya Recipe – Eats Now

Name: Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon kosher salt; 2 large chicken breast halves, on the bone; 1 1/2 tablespoons butter; 2 garlic cloves, minced; 1 cup celery, chopped; 1 cup green bell pepper, chopped; 3/4 cup yellow onion, chopped; 2 cups rice, cooked (I use brown); 1 lb smoked sausage, cut into 1 inch pcs; 14 1/2 ounces creole spiced stewed tomatoes; 1/2 cup dry sherry; 1 1/2 lbs medium shrimp, medium size, peeled and deveined; 1 cup raw oyster, shucked, drained; 1 cup crabmeat (fresh is best); kosher salt; fresh ground black pepper, to taste; hot sauce (optional)

Servings: persons

1 teaspoon kosher salt
2 large chicken breast halves, on the bone
1 1/2 tablespoons butter
2 garlic cloves, minced
1 cup celery, chopped
1 cup green bell pepper, chopped
3/4 cup yellow onion, chopped
2 cups rice, cooked (I use brown)
1 lb smoked sausage, cut into 1 inch pcs
14 1/2 ounces creole spiced stewed tomatoes
1/2 cup dry sherry
1 1/2 lbs medium shrimp, medium size, peeled and deveined
1 cup raw oyster, shucked, drained
1 cup crabmeat (fresh is best)
kosher salt
fresh ground black pepper, to taste
hot sauce (optional)

1
Bring a saucepan filled with 2 cups of water to boil and add some salt. Once at a boil, reduce the heat and boil the chicken breasts until they are done - about 25 minutes. Allow the chicken to cool in the broth and then remove them from the liquid. Reserve that chicken broth. Shred the chicken meat and put it aside.
2
Melt the butter in a saute pan and saute the garlic, celery, green pepper and onion until the veggies are limp, about 3 minutes. Set this aside.
3
Bring the reserved chicken broth to a boil. Then add the rice and sausage and bring it back to a boil. Add the tomatoes, the sauteed veggies, shredded chicken and sherry. Simmer this mixture for about 15 minutes.
4
Add the shrimp, oysters and crab. Cover and cook until the shrimp turn pink, about 5-8 minutes.
5
Check your seasoning and add salt and pepper to taste. Add some hot sauce if you'd like!

761

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 teaspoon kosher salt, 2 large chicken breast halves, on the bone, 1 1/2 tablespoons butter, 2 garlic cloves, minced, and more.

Yes, Jambalaya falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jambalaya

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