Best Jambalaya Recipe
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House of Nash Eats · by Amy Nash★ 4.8 (20)

Best Jambalaya Recipe

NUTRITION · PER SERVING45M COOK
CAL 34%·PRO 90%
CARBS 52G31% OF CAL
4G FIBER0G ADDED0G INTRINSIC41G OTHER7G TOTAL SUGAR
FAT 33G44% OF CAL
9G SAT24G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Louisiana rice dish loaded with chicken, shrimp, andouille sausage, and vegetables in a rich tomato-based Creole sauce. A hearty, flavorful one-pot comfort meal.

mainsouthernchickenshellfishporkdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 3 Tablespoons olive oil, (divided)
  • 1 lb. chicken thighs, (cut into 1-inch pieces)
  • 1 lb. Andouille sausage, (sliced into 1/4-inch discs)
  • 2 Tablespoons creole seasoning, (divided)
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 medium yellow onion, (chopped)
  • 1 green pepper, (chopped)
  • 1 red pepper, (chopped)
  • 3 celery stalks, (diced)
  • 4 cloves garlic, (minced)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper ((optional))
  • 1 bunch green onions, (chopped (separate white and green parts))
  • 1 (15-ounce) can crushed tomatoes
  • 2 Tablespoons tomato paste
  • 3 cups chicken broth
  • 1 1/2 cups long-grain white rice, (rinsed well (basmati or jasmine will work))
  • 2 bay leaves
  • 1 pound uncooked shrimp, (peeled and deveined with tails removed)
  • chopped parsley (for sprinkling on top)
PREP
15M
SODIUM
3466MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.