Jambalaya Recipe – Eats Now

Name: Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoons Olive Oil; 1 Onion [chopped]; 2 Bell Peppers [chopped]; 1 pound Chicken Breasts [cubed]; 1 teaspoon Oregano; 1/4 teaspoon Salt; 1/8 teaspoon Pepper; 2 teaspoons Garlic [minced]; 2 tablespoons Tomato Paste; 2 cups Chicken Broth; 1 can Tomatoes Crushed [15 0z]; 1 cup Long Grain Rice [uncooked]; 1 pound Shrimp [peeled, deveined]; 4 stalks Scallions [sliced thin]

Servings: persons

1 tablespoons Olive Oil
1 Onion [chopped]
2 Bell Peppers [chopped]
1 pound Chicken Breasts [cubed]
1 teaspoon Oregano
1/4 teaspoon Salt
1/8 teaspoon Pepper
2 teaspoons Garlic [minced]
2 tablespoons Tomato Paste
2 cups Chicken Broth
1 can Tomatoes Crushed [15 0z]
1 cup Long Grain Rice [uncooked]
1 pound Shrimp [peeled, deveined]
4 stalks Scallions [sliced thin]

1
1. In a large Dutch oven over medium heat, heat olive oil. Add onion and bell peppers and season with salt and pepper
2
2. Cook until almost tender, about 5 minutes. Stir in chicken and season with salt, pepper, and oregano.
3
3. Cook until the chicken is golden, about 5 minutes, then stir in andouille sausage, garlic, and tomato paste and cook until fragrant, about 1 minute more.
4
4. Add chicken broth, crushed tomatoes, rice and Old Bay seasoning. Reduce heat to medium low, cover with a tight fitting lid, and cook until the rice is tender and the liquid is almost absorbed, about 20 minutes.
5
5. Add the shrimp to the pot and cook until the shrimp is pink and cooked through, three to five minutes.
6
6. Stir in green onions just before serving

749

kcal

Calories

Fat

Carbs

105

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 14 ingredients. The key ingredients include: 1 tablespoons Olive Oil, 1 Onion [chopped], 2 Bell Peppers [chopped], 1 pound Chicken Breasts [cubed], 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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