Jambalaya

Jambalaya
Dana Gallagher
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preparation
25
minutes
cooking
60
minutes
Serves 8

Ingredients

3/4
pound
smoked sausage, such as andouille, sliced into rounds
1
large red pepper, diced
2
celery stalks, chopped
4
scallions, sliced
1/2
cup
coarsely chopped parsley
3
cloves garlic, chopped
2
tablespoons
fresh thyme leaves
1 1/2
cups
rice
1 1/2
pounds
boneless, skinless chicken thighs, cut into bite-size chunks
1
28-ounce can diced tomatoes
2
cups
chicken broth
3
bay leaves
1/2
teaspoon
salt
1/2
teaspoon
black pepper
1/4
teaspoon
cayenne pepper
1
pound
medium shrimp, peeled and deveined
1
tablespoon
lemon juice

Directions

  1. Sauté the sausage in a Dutch oven over medium-high heat until lightly browned. Remove and set aside. Add the red pepper to the Dutch oven; sauté 2 minutes. Add the celery, scallions, parsley, garlic, and thyme, stirring well. Cook another 3 minutes then add the rice, still stirring. Add the chicken, combining well.
  2. Reduce heat to low and cook 5 minutes. Stir in the sausage, tomatoes, broth, bay leaves, salt, black pepper, and cayenne. Cover and cook 15 to 20 minutes or until the rice is done. Stir in the shrimp and lemon juice and cook until the shrimp are just done, another 3 to 5 minutes. Serve warm.

 

 

Cynthia Nicholson
November 2004

Nutritional Information

  • Per Serving
  • Calories From Fat 36 %
  • Calcium 128 mg
  • Carbohydrate 40 g
  • Cholesterol 167 mg
  • Fat 20 g
  • Fiber 2 g
  • Iron 5 mg
  • Protein 37 mg
  • Sat Fat 6 g
  • Sodium 1049 mg
What does this mean? See Nutrition 101.

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