Jambalaya Recipe – Eats Now

Name: Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. oil; 1 cooked chicken, cut up and boned; 1 1/2 lb. sausage; 4 c. chopped onions; 2 c. chopped celery; 2 c. chopped green pepper; 1 Tbsp. chopped garlic; 4 c. long grain rice; 5 c. stock or flavored water; 2 tsp. Joe's Stuff seasoning; 2 c. chopped green onions or tomatoes

Servings: persons

1/4 c. oil
1 cooked chicken, cut up and boned
1 1/2 lb. sausage
4 c. chopped onions
2 c. chopped celery
2 c. chopped green pepper
1 Tbsp. chopped garlic
4 c. long grain rice
5 c. stock or flavored water
2 tsp. Joe's Stuff seasoning
2 c. chopped green onions or tomatoes

1
Season and brown chicken in oil. Add sausage to pot and saute with chicken. Remove from pot. Add heaping tablespoonful of brown sugar to hot oil and caramelize. Make a roux or use Kitchen Bouquet. For red jambalaya, add paprika for color. Saut onions, celery, green peppers and garlic to the tenderness that you desire. Return chicken and sausage to pot. Add liquid and Joe's Stuff and bring to a boil. If using Kitchen Bouquet for brown jambalaya, add 1 to 2 tablespoons. For red jambalaya, add approximately 1/4 cup paprika and you may want to use 1/2 stock and tomato juice or V-8 for your liquid. Add rice and return to boil. Cover and reduce heat to simmer. Cook 25 minutes. After 10 minutes of cooking, remove and turn rice after 10 minutes of cooking. Add green onions and tomatoes.

1235

kcal

Calories

Fat

231

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 11 ingredients. The key ingredients include: 1/4 c. oil, 1 cooked chicken, cut up and boned, 1 1/2 lb. sausage, 4 c. chopped onions, and more.

Yes, Jambalaya falls under the Meat & Poultry 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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