Jambalaya Recipe – Eats Now

Name: Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 each celery stalks trimmed, sliced; 2 each sweet bell peppers stemmed, cored, seeded; 1 medium red onion peeled, quartered; 1 medium white onion peeled, quartered; 1 medium yellow onion peeled, quartered; 1 head garlic separated into cloves; 1 bunch basil; 1 bunch oregano; 1/2 bunch thyme; 3 cans tomatoes diced; 2 cups sundried tomatoes cut up; 2 pounds chicken boneless; 1 pound chicken wings boneless; 5 each bay leaves; 4 tablespoons red pepper flakes; 2 pounds andouille; 2 pounds shrimp peeled

Servings: persons

5 each celery stalks trimmed, sliced
2 each sweet bell peppers stemmed, cored, seeded
1 medium red onion peeled, quartered
1 medium white onion peeled, quartered
1 medium yellow onion peeled, quartered
1 head garlic separated into cloves
1 bunch basil
1 bunch oregano
1/2 bunch thyme
3 cans tomatoes diced
2 cups sundried tomatoes cut up
2 pounds chicken boneless
1 pound chicken wings boneless
5 each bay leaves
4 tablespoons red pepper flakes
2 pounds andouille
2 pounds shrimp peeled

1
Puree celery, peppers, onions, garlic and herbs (except the bay leaf) in a food processor.
2
Transfer to a large pot; add the canned and sun-dried tomatoes, the chicken, bay leaves and chile powder.
3
Cover and bring to a boil.
4
Reduce heat to medium an cook for about 35 minutes.
5
While the mixture cooks, thinly slice the andouille sausage and roast in 350F (180C) F oven for about 15 minutes (this will render out a lot of the grease).
6
Add andouille to the pot, reduce heat to a simmer, and cook for about 30 minutes.
7
Add shrimp and cook for about 5 minutes.
8
Season with salt to taste.
9
Serve over rice.

1308

kcal

Calories

Fat

117

Carbs

182

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 5 each celery stalks trimmed, sliced, 2 each sweet bell peppers stemmed, cored, seeded, 1 medium red onion peeled, quartered, 1 medium white onion peeled, quartered, 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.

That's it — enjoy your meal!

Jambalaya

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions