Jambalaya
Ingredients
The base
-
4
teaspoons
olive oil
-
¾
cup
onion, diced
-
1
cup
bell peppers, cut into ½ inch pieces
-
½
cup
celery, thinly sliced
-
2
teaspoons
garlic, minced
-
½
pound
boneless skinless chicken breast, cut into bite-sized pieces
-
1
pound
cooked andouille sausage, sliced
-
3½
cups
chicken broth
-
14
ounces
crushed tomatoes
-
1½
cups
long grain rice, uncooked
-
1½
tablespoons
Cajun seasoning
-
½
teaspoon
dried thyme
-
1
bay leaf
-
½
pound
peeled large shrimp
-
¾
cup
sliced okra
-
2
tablespoons
chopped parsley
Seasoning
-
to taste
salt
-
to taste
pepper
Instructions
- Heat 2 teaspoons of olive oil in a large pot over medium heat and add the onion, bell peppers, and celery.
- Cook the vegetables for 4-5 minutes until softened, then add garlic and cook for an additional 30 seconds.
- Remove the vegetables and keep warm.
- Add the remaining olive oil to the pot, season the chicken with salt and pepper, and cook until browned.
- Add the sausage and cook until browned.
- Return the vegetables to the pot and add chicken broth, crushed tomatoes, rice, Cajun seasoning, thyme, salt, pepper, and bay leaf.
- Stir to combine, bring to a simmer, cover, and cook on low for 25 minutes, stirring occasionally.
- Remove the bay leaf, add shrimp and okra, and cook for an additional 3-4 minutes until shrimp are pink and opaque.
- Sprinkle with parsley and serve.
Nutrition Facts (estimated)
Servings
6
Calories
387
Total fat
16g
Total carbohydrates
47g
Total protein
13g
Sodium
645mg
Cholesterol
24mg
You might also like