Jambalaya
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Jo Cooks · by Joanna Cismaru★ 4.7 (37)

Jambalaya

NUTRITION · PER SERVING70M COOK
CAL 22%·PRO 67%
CARBS 39G36% OF CAL
3G FIBER31G OTHER5G TOTAL SUGAR
FAT 16G34% OF CAL
4G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A one-pot rice dish with chicken, sausage, and shrimp in a spiced tomato broth. Bold Cajun flavors and colorful, all cooked together.

maincajunchickenshellfishporkgluten free
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Nutrition & ingredients

Ingredients

serves 8
  • 1 tablespoon olive oil
  • 1 pound andouille sausage (sliced in 1/4 inch slices)
  • 1 pound chicken thighs (boneless and skinless, cut in small pieces (chicken breast works as well))
  • 2 tablespoon butter
  • 1 large onion (chopped)
  • 2 stalks celery (diced)
  • 5 cloves garlic (minced)
  • 2 medium bell pepper (chopped (I used red and green))
  • 1½ cups white rice (I used jasmine (long grain))
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • salt and pepper to taste
  • 1 teaspoon hot sauce
  • 2 tablespoon cajun seasoning
  • 14 ounce crushed tomatoes
  • 3½ cups chicken broth (low sodium or no sodium added, or water)
  • 1 pound large shrimp (peeled and deveined, I left the tails on)
  • 2 green onions (chopped)
  • 2 tablespoon fresh parsley (chopped)
PREP
20M
SODIUM
1434MG
ESTIMATE
COMPLETE

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