Jambalaya Recipe – Eats Now

Name: Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds of Shrimp (shelled); 1 pounds chicken meat (I get a package of boned, skinned breasts); 3/4 pounds smoked sausage; 2 cans chicken broth; 1 med onion, chopped; 2 stalks celery, chopped; 1 med green pepper, chopped; cayenne pepper, to taste (1-2 Tablespoons, depending how hot you like it.); 16 oz bag white rice; 1 small can tomato paste; 4-5 green onions, chopped; 1 med tomato, chopped

Servings: persons

2 pounds of Shrimp (shelled)
1 pounds chicken meat (I get a package of boned, skinned breasts)
3/4 pounds smoked sausage
2 cans chicken broth
1 med onion, chopped
2 stalks celery, chopped
1 med green pepper, chopped
cayenne pepper, to taste (1-2 Tablespoons, depending how hot you like it.)
16 oz bag white rice
1 small can tomato paste
4-5 green onions, chopped
1 med tomato, chopped

1
Cut the chicken and sausage into small or smaller than bite-sized pieces.
2
Season the chicken with salt and pepper ( I do this rather generously:
3
1 t pepper, 2 t salt, possibly more) Using a dutch oven on the stovetop,
4
Cook chicken and sausage in small amount of oil or lard, until the chicken is done; about 15 minutes.
5
Remove the meat from the pan and set aside.
6
Saute the onion, celery and green pepper until tender crisp. Add the
7
chicken broth, shrimp, rice and cayenne pepper. Heat until the broth starts to bubble, then stir the meat back in. Turn the heat down low and simmer with the lid on for 30 minutes. DO NOT STIR during this time or some of the rice will rise to the top out of the liquid and you'll get crunchy jambalaya.
8
After the 30 minutes are up, stir in the tomato paste. Then stir in the
9
green onions and tomatos.

1223

kcal

Calories

Fat

105

Carbs

162

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 12 ingredients. The key ingredients include: 2 pounds of Shrimp (shelled), 1 pounds chicken meat (I get a package of boned, skinned breasts), 3/4 pounds smoked sausage, 2 cans chicken broth, 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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