World Champion Jambalaya Recipe

Name: World Champion Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 smoked chicken (recommended: Bailey's); 1 1/2 quarts chicken stock; 2 links Cajun sausage; 1/2 pounds smoked andouille sausage; 8 ounces butter; 2 ounces Creole seasoning; 1 cup diced red onion; 1/2 cup diced celery; 1/2 cup diced green bell pepper; 1/2 cup diced red bell pepper; 1/2 cup diced yellow bell pepper; 2 diced jalapeno peppers (remove the seed); 1 -ounce chopped garlic; 1 (8-ounce) can spiced tomatoes with green chiles; 1 pound small gulf shrimp, peeled and deveined; 8 ounces diced smoked crimini mushrooms; 2 ounces sun-dried tomatoes; 1 pound orzo pasta; A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Servings: persons

1 smoked chicken (recommended: Bailey's)
1 1/2 quarts chicken stock
2 links Cajun sausage
1/2 pounds smoked andouille sausage
8 ounces butter
2 ounces Creole seasoning
1 cup diced red onion
1/2 cup diced celery
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/2 cup diced yellow bell pepper
2 diced jalapeno peppers (remove the seed)
1 -ounce chopped garlic
1 (8-ounce) can spiced tomatoes with green chiles
1 pound small gulf shrimp, peeled and deveined
8 ounces diced smoked crimini mushrooms
2 ounces sun-dried tomatoes
1 pound orzo pasta
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

1
Debone the chicken and add the meat to a medium bowl.
2
Cover and set aside.
3
Bring the chicken stock to a boil in a large pot over medium heat.
4
Add the chicken bones, then reduce the heat and simmer for 20 minutes.
5
Cut the Cajun and andouille sausage into small pieces.
6
Melt the butter in heavy stock pot over medium-high heat, and saute the sausage until browned.
7
Add the seasoning, onion, celery, peppers, and garlic and saute until caramelized.
8
Cut the chicken into bite-size pieces.
9
Strain the bones from the chicken stock and measure 32 ounces of liquid.
10
Stir the stock and canned tomatoes into the sausage and vegetables and bring to a boil over medium heat.
11
Add the chicken, shrimp, mushrooms, sun-dried tomatoes and pasta and stir until well mixed.
12
Bring to a boil, then reduce the heat, cover and simmer, stirring occasionally, about 25 minutes.

1172

kcal

Calories

Fat

111

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 19 ingredients. The key ingredients include: 1 smoked chicken (recommended: Bailey's), 1 1/2 quarts chicken stock, 2 links Cajun sausage, 1/2 pounds smoked andouille sausage, and more.

Yes, World Champion 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.

World Champion Jambalaya

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