Jambalaya
Ingredients
The base
-
1
Tbsp
olive oil
-
13
oz
andouille sausage, sliced
-
1
medium
yellow onion
-
2
medium
bell peppers, seeded and chopped
-
3
ribs
celery, chopped
-
4
cloves
garlic, minced
The liquids and spices
-
3
cups
low-sodium chicken broth
-
1
can
crushed tomatoes (14.5 oz)
-
1½
tsp
paprika
-
1
tsp
dried thyme
-
1
tsp
dried oregano
-
½
tsp
cayenne pepper
-
to taste
salt and freshly ground black pepper
The main ingredients
-
1½
cups
long grain white rice
-
1
lb
large or extra large shrimp, peeled and deveined
-
1½
cups
sliced okra (optional)
-
2
cups
shredded cooked chicken
-
⅓
cup
chopped green onions
-
¼
cup
chopped fresh parsley
Instructions
- Heat olive oil in a large pot over medium-high heat and brown the sausage for 5-6 minutes, then set aside.
- Sauté the onion, bell pepper, and celery for 6 minutes, then add garlic and sauté for another minute.
- Add chicken broth, crushed tomatoes, paprika, thyme, oregano, cayenne pepper, and season with salt and pepper. Stir in the cooked sausage and rice.
- Bring the mixture to a light boil, then reduce heat to low, cover, and simmer until the rice is almost tender, about 20-25 minutes.
- Stir in shrimp and okra, cover, and cook until shrimp are cooked through, about 4-5 minutes.
- Finally, stir in the cooked chicken, green onions, and parsley, then serve.
Nutrition Facts (estimated)
Servings
6
Calories
637
Total fat
24g
Total carbohydrates
53g
Total protein
46g
Sodium
901mg
Cholesterol
282mg
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