Cajun Jambalaya
Serving Size: 10 servings
Chicken, andouille sausage, shrimp, bell peppers, onions, tomatoes, white rice and dark roux are simmered together to make this Southern classic.
Recipe by:
Cook Times
Cooking Tools Required
Can Opener, Cutting board, Dutch Oven, Kitchen towels, Measuring cups and spoons, Saute pan, Sharp Knives, Stock pot or >5 Qt pot, Top StoveIngredients
- 4 tablespoon extra virgin olive oil
- 2 pound boneless skinless chicken thigh cut into bite-sized pieces
- 1 pound andouille sausage diced
- 1 pound medium raw shrimp peeled and deveined, tail off
- 3 tablespoon all-purpose flour
- 2 stalk celery diced
- 1 yellow onion diced
- 2 carrot diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 2 tablespoon garlic chopped
- 2 cup long grain white rice
- 28 ounce diced canned tomatoes in juice
- 2 1/2 cup chicken broth
- 1 teaspoon dry thyme
- 1 tablespoon cajun seasoning
- 1 tablespoon Italian parsley chopped
Instructions
- Heat olive oil in large sautee pan or dutch oven
- Sautee chicken, shrimp and sausage 3 minutes and set aside
- Add flour and stir while on med/low heat for 10 minutes until roux is dark brown
- Add onion, bell peppers, carrots, onion and garlic
- Sautee 3 more minutes
- Add 2 cups long grain white rice, mix in for 1 minute
- Add canned tomatoes and chiclen broth mix in
- Add shrimp, chicken and sausage back in
- Add thyme, cajun seasoning and parsley
- Simmer low for 30 minutes covered no stirring
Reheating Instructions
Reheat 1 serving in microwave for 60 seconds
Nutrition
Calories: 325kcal | Carbohydrates: 36g | Protein: 21g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 318mg | Potassium: 424mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2892IU | Vitamin C: 28mg | Calcium: 38mg | Iron: 2mg