Jambalaya Recipe – Eats Now

Name: Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound andouille sausage, sliced; 2 tablespoons canola oil; 2 cups diced sweet onion; 1 cup diced celery; 1 large red bell pepper, diced; 4 garlic cloves, minced; 1 bay leaf; 2 teaspoons Creole seasoning; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 2 (10-oz.) cans diced tomatoes and green chiles, drained; 3 cups chicken broth; 2 cups uncooked long-grain rice; 2 cups shredded cooked chicken; 1 pound peeled, medium-size raw shrimp, deveined; 1/2 cup chopped fresh flat-leaf parsley; Garnish: chopped green onions

Servings: persons

1 pound andouille sausage, sliced
2 tablespoons canola oil
2 cups diced sweet onion
1 cup diced celery
1 large red bell pepper, diced
4 garlic cloves, minced
1 bay leaf
2 teaspoons Creole seasoning
1 teaspoon dried thyme
1 teaspoon dried oregano
2 (10-oz.) cans diced tomatoes and green chiles, drained
3 cups chicken broth
2 cups uncooked long-grain rice
2 cups shredded cooked chicken
1 pound peeled, medium-size raw shrimp, deveined
1/2 cup chopped fresh flat-leaf parsley
Garnish: chopped green onions

1
Cook sausage in hot oil in a Dutch oven over medium-high heat, stirring constantly, 5 minutes or until browned. Remove sausage with a slotted spoon.
2
Add diced onion and next 7 ingredients to hot drippings; saute 5 minutes or until vegetables are tender. Stir in tomatoes, next 3 ingredients, and sausage. Bring to a boil over high heat. Cover, reduce heat to medium, and simmer, stirring occasionally, 20 minutes or until rice is tender.
3
Stir in shrimp; cover and cook 5 minutes or just until shrimp turn pink. Stir in parsley. Serve immediately.
4
To Freeze: Prepare recipe as directed. Line bottom and sides of a 13- x 9-inch baking dish with heavy-duty aluminum foil, allowing 2 to 3 inches to extend over sides; fill with jambalaya. Cover and freeze. To serve, remove foil, return casserole to original baking dish; cover and thaw in refrigerator 24 hours. Let stand at room temperature 30 minutes. Bake at 350u00b0 until thoroughly heated.

1245

kcal

Calories

Fat

125

Carbs

136

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 pound andouille sausage, sliced, 2 tablespoons canola oil, 2 cups diced sweet onion, 1 cup diced celery, 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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