Parade Magazine Cookbook Jambalaya Recipe

Name: Parade Magazine Cookbook Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons cooking oil; 1 lb smoked sausage, sliced (I prefer Hillshire Farms Smoked Sausage or Kielbassa); 1 lb chicken breast, cubed; 2 small onions, chopped; 1 large green pepper, chopped; 1/2 teaspoon salt; 1/2 cup celery, chopped; 6 garlic cloves, minced; 1 six ounce can tomato paste; 2 twenty eight ounce cans diced tomatoes; 1/4 teaspoon thyme; 2 bay leaves; 1 lemon, cut in wedges; 1/4 teaspoon cayenne pepper; 1 lb shrimp; 1 bunch green onion, chopped

Servings: persons

2 tablespoons cooking oil
1 lb smoked sausage, sliced (I prefer Hillshire Farms Smoked Sausage or Kielbassa)
1 lb chicken breast, cubed
2 small onions, chopped
1 large green pepper, chopped
1/2 teaspoon salt
1/2 cup celery, chopped
6 garlic cloves, minced
1 six ounce can tomato paste
2 twenty eight ounce cans diced tomatoes
1/4 teaspoon thyme
2 bay leaves
1 lemon, cut in wedges
1/4 teaspoon cayenne pepper
1 lb shrimp
1 bunch green onion, chopped

1
Heat 1 tablespoon of oil in large dutch oven over medium heat. Saute sausage until browned. Remove with slotted spoon and set aside. Add 1 tablespoon of oil and saute chicken breast pieces until lightly browned. Remove with a slotted spoon and set aside.
2
In the same pot, saute onion, green pepper, celery and garlic until tender. Stir in tomato paste, and tomatoes with juice. Add bay leaves, thyme, salt and cayenne pepper.
3
Add browned sausage and chicken breast pieces, and cook, partially covered, simmering for about 1/2 hour.
4
Add shrimp and cook for about 5 minutes.
5
Top with lemon wedges and sliced green onions.

645

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: 2 tablespoons cooking oil, 1 lb smoked sausage, sliced (I prefer Hillshire Farms Smoked Sausage or Kielbassa), 1 lb chicken breast, cubed, 2 small onions, chopped, and more.

Yes, Parade Magazine Cookbook 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.

Parade Magazine Cookbook Jambalaya

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