Jambalaya (cajun style) Recipe
I found this recipe online on the website gimmesomeoven
I had been looking for a good Jambalaya recipe since my husband is cajun and we all love cajun food in my house. I got tired of the box kind and wanted something fresh that tasted as good as the box kind and THIS IS IT! This recipe is the bomb.
Ingredients
- 3 Tbsp. olive oil
- 3 ribs celery, chopped
- 1 large onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced (optional for color)
- 1 green bell pepper, diced
- 1-2 jalapeno peppers, seeded and finely chopped (optional)
- 4 cloves garlic, minced or 3 tbsp crushed/minced from a jar
- 2 boneless skinless chicken breasts, cut into small pieces
- 1 lb. Andouille sausage, thinly sliced into rounds (I used skinless smoked sausage)
- 3 cups chicken stock or 3 cups water and two chicken buillion cubes
- 1 (14 oz.) can crushed tomatoes or 1 can Rotel; undrained
- 2 cups uncooked white, brown or paraboiled rice
- 2 Tbsp. Cajun or Creole seasoning
- 1 tsp. ground thyme or 1 tsp poultry season that has thyme in it
- 1/4 tsp. ground red pepper
- 1 lb. raw shrimp, peeled and deveined (optional)
- 1 tsp salt
- ¼ tsp white pepper
- ¼ tsp black pepper
- 1 tbsp parsley
- 1 tsp basil
- 1tsp paprika
- (optional garnishes: chopped fresh parsley, thinly-sliced green onions, hot sauce)
- Okra (optional; add at the same time you add the shrimp if desired)
Directions
- Heat 2 tablespoons.of olive oil or canola oil in a large sauté pan over medium-high heat. Add celery, onion, bell peppers, jalapeno and garlic. Sauté for about 5 minutes, stirring occasionally, until the vegetables are soft and mostly cooked. Add the remaining tablespoon of olive oil, chicken and sausage, and stir to combine. Continue sautéing for an additional 5-10 minutes or until the chicken is no longer pink and mostly cooked.
- Add the chicken stock, tomatoes, rice, spices and stir to combine. Reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is cooked, stirring occasionally. (Don't forget to stir, or the rice may burn on the bottom of the pan.)
- Once the rice is tender, add in the shrimp stir to combine. Let the mixture continue to simmer, stirring occasionally, until the shrimp are cooked and no longer pink. season the jambalaya with more salt and pepper and hot sauce and additional Cajun/Creole seasoning if needed. Remove from heat and serve with optional garnishes if desired.
- (optional garnishes: chopped fresh parsley, thinly-sliced green onions, hot sauce)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 444g | |
| Recipe makes 6 servings | |
| Calories 480 | |
| Calories from Fat 292 | 61% |
| Total Fat 32.59g | 41% |
| Saturated Fat 9.92g | 40% |
| Trans Fat 0.01g | |
| Cholesterol 181mg | 60% |
| Sodium 1358mg | 57% |
| Potassium 855mg | 24% |
| Total Carbs 13.45g | 4% |
| Dietary Fiber 3.7g | 12% |
| Sugars 2.59g | 2% |
| Protein 33.12g | 53% |
