Jambalaya Recipe – Eats Now

Name: Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1- 1/2 pound Chicken Thighs, Bone In Or Boneless With Skins Removed; 2 whole Andouille Sausages, Sliced Into 1/4 Slices; 1 cup Diced Onion; 1 whole Poblano Pepper; 1 whole Jalapeno; 4 cloves Garlic; 12 ounces, weight Can Fire Roasted Tomatoes; 3 cups Chicken Broth; 1- 1/2 cup Rice; 12 whole Shrimp, De-veined And Shells Removed

Servings: persons

1- 1/2 pound Chicken Thighs, Bone In Or Boneless With Skins Removed
2 whole Andouille Sausages, Sliced Into 1/4 Slices
1 cup Diced Onion
1 whole Poblano Pepper
1 whole Jalapeno
4 cloves Garlic
12 ounces, weight Can Fire Roasted Tomatoes
3 cups Chicken Broth
1- 1/2 cup Rice
12 whole Shrimp, De-veined And Shells Removed

1
Heat a Dutch oven on medium-high heat on the stove top.
2
Remove skins from chicken thighs and toss in the pot.
3
Brown on each side.
4
Once browned, throw in sliced sausage next, then chopped onion, peppers and garlic.
5
Stir and allow to cook for about 10-15 minutes more.
6
Add the diced tomatoes with their juices and 1 cup of chicken broth.
7
Turn heat down to medium.
8
Simmer for about 40 minutes or until chicken starts to pull away from the bone.
9
Add rice and remaining 2 cups of broth.
10
Cover and allow to simmer on low heat until rice is tender.
11
Once rice is done, toss in shrimp, allow to cook.
12
Shrimp will turn pink when done.
13
Alternatively, if you like more sauce, cook rice in a separate pot.
14
Once cooked, place a scoop of rice in a bowl and ladle meat and juice over the rice.

780

kcal

Calories

Fat

Carbs

137

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 10 ingredients. The key ingredients include: 1- 1/2 pound Chicken Thighs, Bone In Or Boneless With Skins Removed, 2 whole Andouille Sausages, Sliced Into 1/4 Slices, 1 cup Diced Onion, 1 whole Poblano Pepper, 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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