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.

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: 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.

Jambalaya

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