Jambalaya

0412dish-12
Photo by Dana Gallagher
Jambalaya 3.1 74 5 1
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 498 calories
    • Calories 36 calories from fat
    • Fat 20 g
    • Sat Fat 6 g
    • Cholesterol 167 mg
    • Sodium 1049 mg
    • Protein 37 mg
    • Carbohydrate 40 g
    • Fiber 2 g
    • Iron 5 mg
    • Calcium 128 mg

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.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.   

Ingredients

  1. Check 3/4 pound smoked sausage, such as andouille, sliced into rounds
  2. Check 1 large red pepper, diced
  3. Check 2 celery stalks, chopped
  4. Check 4 scallions, sliced
  5. Check 1/2 cup coarsely chopped parsley
  6. Check 3 cloves garlic, chopped
  7. Check 2 tablespoons fresh thyme leaves
  8. Check 1 1/2 cups rice
  9. Check 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-size chunks
  10. Check 1 28-ounce can diced tomatoes
  11. Check 2 cups chicken broth
  12. Check 3 bay leaves
  13. Check 1/2 teaspoon salt
  14. Check 1/2 teaspoon black pepper
  15. Check 1/4 teaspoon cayenne pepper
  16. Check 1 pound medium shrimp, peeled and deveined
  17. Check 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.