Jambalaya Recipe – Eats Now

Name: Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs chicken breast; 1 lb andouille sausage; 1 lb tail off deviened shrimp (opt); 1 lb okra sliced; 4-5 cloves garlic chopped; 4 ribs celery sliced; 1 large onion diced; 1 small green pepper diced; 1 small red pepper diced; 1 small yellow pepper diced; 4 cans (14oz) chicken broth; 4 cans (14 oz) diced tomatoes; 1-1/2 sticks of butter; 2 cups water; 1 cup creole roux mix; 1 cup white rice (uncooked); 1 tablespoons creole seasoning; 1 tablespoon paprika; 2 tablespoons black pepper; 1 teaspoon salt

Servings: persons

2 lbs chicken breast
1 lb andouille sausage
1 lb tail off deviened shrimp (opt)
1 lb okra sliced
4-5 cloves garlic chopped
4 ribs celery sliced
1 large onion diced
1 small green pepper diced
1 small red pepper diced
1 small yellow pepper diced
4 cans (14oz) chicken broth
4 cans (14 oz) diced tomatoes
1-1/2 sticks of butter
2 cups water
1 cup creole roux mix
1 cup white rice (uncooked)
1 tablespoons creole seasoning
1 tablespoon paprika
2 tablespoons black pepper
1 teaspoon salt

1
In large stockpot melt 1 stick of butter. Mix in okra, onion, garlic, celery, peppers, salt and pepper and sautee for 8-10 minutes(or until tender)stirring frequently. Mix in broth, diced tomatoes and andouille sausage. Set to simmer. In seperate frying pan melt 1/2 stick of butter. Season chicken with creole seasoning and paprika. Sautee in pan for 4-5 minutes(until lightly browned). Pour contents of pan into stockpot - juices and all. In small saucepan mix 2 cups of water with 1 cup of roux stirring constantly until roux begins to boil and thicken. Stir roux mix and uncooked rice into stock pot and simmer for 40 minutes. Add shrimp and simmer an additional 10 minutes. Enjoy!

1766

kcal

Calories

Fat

Carbs

237

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 20 ingredients. The key ingredients include: 2 lbs chicken breast, 1 lb andouille sausage, 1 lb tail off deviened shrimp (opt), 1 lb okra sliced, 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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