Chicken, Sausage & Shrimp Jambalaya
Ingredients
-
2
tablespoons
butter
-
1
tablespoon
vegetable oil
-
2
skinless boneless chicken breasts
cubed
-
1
pound
andouille sausage
-
2
ribs
celery
-
1
medium
yellow onion
-
1
green
bell pepper
-
3
cloves
garlic
-
1
28-ounce can
crushed tomatoes
-
3
cups
chicken stock
-
3
tablespoons
Creole seasoning
-
2
bay leaves
-
1
tablespoon
hot sauce
-
2 ½
cups
long grain rice
-
1
16-ounce bag
medium shrimp
-
1
cup
frozen okra
-
to taste
kosher salt
-
2-3
green onions
Instructions
- Melt butter and oil in a skillet, then cook chicken and sausage until browned.
- Remove the meat and set aside.
- In the same skillet, cook celery, onion, bell pepper, and garlic until softened.
- Add crushed tomatoes, chicken stock, creole seasoning, bay leaves, and hot sauce, then cook for 5 minutes.
- Stir in rice and cook for about 15 minutes until tender.
- Return chicken and sausage to the pan, add shrimp and okra, and cook until everything is warmed through.
- Season with salt and garnish with green onions before serving.
Nutrition Facts (estimated)
Servings
8
Calories
649
Total fat
27g
Total carbohydrates
62g
Total protein
38g
Sodium
1380mg
Cholesterol
235mg
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