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Christensen: "Our four year-old thought jambalaya was “yucky” b…" Read More
36Ingredients
90Minutes
840Calories
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Ingredients
US|METRIC
6 SERVINGS
- 3 Tbsp. olive oil
- 1 medium onion
- 2 stalks celery
- 1 medium bell pepper
- 4 Tbsp. garlic (minced)
- 1 lb. chicken breast (cut into ½-inch pieces)
- 10 oz. sausage (link type cut into bite-size medallions, andouille or any sausage of choice)
- 1 tsp. cayenne pepper (more or less to taste)
- 2 tsp. paprika (more or less to taste)
- salt (to taste)
- black pepper (to taste)
- 1 tsp. thyme
- 1 Tbsp. oregano
- 1 Tbsp. basil
- 1 can crushed tomatoes (undrained, 28 ounces)
- 3 cups chicken broth (or stock)
- 1 cup rice (uncooked, I used Lundberg Jubilee, a wild mixed rice)
- 1/2 lb. shrimp (medium size, tail on or off, raw or cooked)
- 3 Tbsp. olive oil (or oil of choice)
- 1 medium onion (chopped)
- 2 stalks celery (chopped)
- 1 medium bell pepper (any color, but I used red)
- 4 Tbsp. garlic (minced)
- 1 lb. chicken breast (cut into ½-inch pieces)
- 10 oz. sausage (link type cut into bite-size medallions, andouille or any sausage of choice)
- 1 tsp. cayenne pepper (more or less to taste)
- 2 tsp. paprika (more or less to taste)
- salt (to taste)
- black pepper (to taste)
- 1 tsp. thyme
- 1 Tbsp. oregano
- 1 Tbsp. basil
- 1 can crushed tomatoes (undrained, 28 ounces)
- 3 cups chicken broth (or stock)
- 1 cup rice (uncooked, I used Lundberg Jubilee, a wild mixed rice)
- 1/2 lb. shrimp (medium size, tail on or off, raw or cooked)
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NutritionView More
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840Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories840Calories from Fat430 |
| % DAILY VALUE |
| Total Fat48g74% |
| Saturated Fat12g60% |
| Trans Fat |
| Cholesterol280mg93% |
| Sodium1240mg52% |
| Potassium1470mg42% |
| Protein69g |
| Calories from Fat430 |
| % DAILY VALUE |
| Total Carbohydrate35g12% |
| Dietary Fiber4g16% |
| Sugars3g |
| Vitamin A30% |
| Vitamin C80% |
| Calcium15% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(13)
Christensen 10 months ago
Our four year-old thought jambalaya was “yucky” because of its name. Now, this is one of his favorite dishes! ;)
Kathy a year ago
I made this yesterday and it was OK. It was too tomatoey and needed salt and more heat. Today when I heated it up, I added a bit of cajun seasoning and Louisiana hot sauce. It was great! Lots of things are better the next day and this is one of them. Yummm!
Dave Schauer 3 years ago
Great! Doubled the recipe, used fire roasted tomatoes, and added red pepper flakes. Also used turkey sausage which was surprisingly good.
John 3 years ago
Excellent! I stuck strictly to the recipe and it turned out great. Only problem I had was with the measurement of the trinity, my solution was to match each amount of celery and onion to the amount of one bell pepper. I ended up using three stalks of celery (they seemed smaller than usual) and half of a large onion. If I had put chives on top, it would have looked exactly like the accompanying picture. Used full amount of Cayenne and it was nicely hot. The other spices made it quite tasty. This was the first jambalaya that I’ve made and I found a winner.
Weeks 3 years ago
It was really flavorful, easy and just the right amount of spice. The only thing I will change next time is cut the cook time after adding rice. The rice was little over cooked for my taste.
Jessica Olson 3 years ago
Turned out amazing! I used all dry spices and herbs and minced garlic from a jar... also used a Cajun sausage (Connecuh) and still could have used a little extra heat if u like it pretty spicy... the whole house loved it, definitely will be making again!
Samad Rashad 3 years ago
Definitely read the directions before heading to the store to determine fresh from dry ingredients. I used fresh basil instead of dry but it was still good. Just the right amt of heat coming from someone who loves spicy food. I liked the andouille but will try a different sausage next time. The fam loved it so will be making again.