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Get ready to sit down to a big helping of Louisiana-style comfort food! Meaty and with a good amount of heat, this rich and filling dish is one-pot cooking at its best. Unlike Creole jambalaya, this Cajun version doesn’t contain any tomatoes or shrimp, and the meat gets browned to develop flavor before you add the rice and liquid. The recipe, which makes 15 cups, is a Yummly original created by Cooks with Soul.
- Cut yellow onions, green bell pepper, red bell pepper, and celery into 1/2-inch dice, then set aside in a bowl. Chop green onions and mince garlic; set aside with other vegetables.
- Cut beef and andouille sausages into 1-inch rounds and set aside. Cut chicken thighs into 1-inch pieces. Combine salt, pepper, garlic powder, and onion powder in a medium bowl. Add chicken, toss to coat, and set aside.
- Heat a Dutch oven or other 5- to 6-qt. pot over medium-high heat. Add grapeseed oil. Toss in beef sausage and brown on all sides, stirring occasionally, 4-5 minutes. Transfer to a plate. Add andouille sausage and brown on all sides, stirring occasionally, 4-5 minutes. Transfer to plate with beef sausage and set aside.
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|Calories510Calories from Fat260|
|% DAILY VALUE|
|Calories from Fat260|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.