Jambalaya Recipe – Eats Now

Name: Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 -1 12 lb chicken breast, cut into 1-inch cubes; 1 lb andouille sausage, sliced; 1 teaspoon salt; ¼ teaspoon ground black pepper; ¼ teaspoon ground red pepper; 2 tablespoons vegetable oil; 4 garlic cloves, chopped; 2 medium size yellow onions, chopped (2 cups); 3 celery ribs, chopped (1 cup); 1 medium size green pepper, chopped (1 cup); 3 cups chicken broth; 1 (14 1/2 ounce) can diced tomatoes; 3 -5 green onions, chopped (3/4 cup); 2 tablespoons chopped fresh parsley (optional); 1 cup uncooked long grain rice; 1 teaspoon hot sauce

Servings: persons

1 -1 12 lb chicken breast, cut into 1-inch cubes
1 lb andouille sausage, sliced
1 teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground red pepper
2 tablespoons vegetable oil
4 garlic cloves, chopped
2 medium size yellow onions, chopped (2 cups)
3 celery ribs, chopped (1 cup)
1 medium size green pepper, chopped (1 cup)
3 cups chicken broth
1 (14 1/2 ounce) can diced tomatoes
3 -5 green onions, chopped (3/4 cup)
2 tablespoons chopped fresh parsley (optional)
1 cup uncooked long grain rice
1 teaspoon hot sauce

1
Sprinkle chicken evenly with salt, black pepper and red pepper.
2
Heat oil in a Dutch oven over medium heat.
3
Add chicken and andouille sausage and cook, stirring constantly until chicken is browned on all sides.
4
Add garlic and next 3 ingredients.
5
Cover, reduce heat to low, and cook, stirring occasionally, 20 minutes.
6
Add chicken broth.
7
Bring to a boil over medium-high heat.
8
Cover, reduce heat to low, and simmer 35 minutes.
9
Add tomatoes and next 4 ingredients.
10
Bring to a boil over medium high heat.
11
Cover, reduce heat to medium-low, and simmer 20 minutes or until liquid is absorbed and rice is tender.

792

kcal

Calories

Fat

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 16 ingredients. The key ingredients include: 1 -1 12 lb chicken breast, cut into 1-inch cubes, 1 lb andouille sausage, sliced, 1 teaspoon salt, ¼ teaspoon ground black pepper, and more.

Yes, Jambalaya falls under the Soups & Stews 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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