Jambalaya
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A classic Louisiana one-pot meal combining sausage, shrimp, clams, and rice in a bold, spiced tomato broth. Hearty and full of seafood and meat, it's a complete dinner in a single pot.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 bone-in, skin-on chicken thighs (about 1¾ lbs/794 g)
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon vegetable oil
- 13 oz Andouille sausage, sliced ¼-inch (6-mm) thick
- 1 medium yellow onion, finely chopped
- 1 rib celery, finely chopped
- 1 red bell pepper, finely chopped
- 5 cloves garlic, minced
- 2 tablespoons tomato paste
- 1½ cups chicken broth
- 1 (8-oz) bottle clam juice
- 1 (14.5-oz) can diced tomatoes, well drained
- 3/4 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper
- 2 cups converted long-grain white rice, (such as Ben's Original (see note))
- 1 lb extra-large shrimp (26 to 30 per pound), peeled, deveined, and tails removed
- 3 tablespoons fresh chopped parsley (optional)
At a glance
PER SERVING · TIME 90M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 1h
- Sodium
- 1467mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 943mg
- Calcium
- 138mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1467MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.