Jambalaya Recipe
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The Forked Spoon · by Jessica Randhawa★ 4.9 (962)

Jambalaya Recipe

NUTRITION · PER SERVING105M COOK
CAL 26%·PRO 87%
CARBS 37G28% OF CAL
2G FIBER6G SUGAR29G OTHER
FAT 20G35% OF CAL
5G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty one-pot Cajun dish combining chicken, andouille sausage, shrimp, and vegetables with rice in a bold, spicy sauce. Rich and comforting with complex flavors from Cajun spices and tomatoes. A complete meal perfect for weeknight dinners.

maincajunbowlchickenporkshellfishdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 8
  • 3 tablespoon olive oil (divided)
  • 1 pound Andouille sausage ((or any smoked sausage))
  • 1½ pounds boneless skinless chicken breasts or thighs (chopped into 1-inch cubes)
  • 3 tablespoon Cajun seasoning (divided and adjusted to suit your own personal taste/heat preference)
  • 2 medium yellow onions (diced)
  • 1 green bell pepper (seeded and diced)
  • 1 red bell pepper (seeded and diced)
  • 3 stalks celery (diced)
  • 6 cloves garlic (minced)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ½ teaspoon cayenne
  • 1 tablespoon Italian seasoning
  • 1 teaspoon red pepper flakes
  • 1 (14 ounce) can diced/crushed tomatoes
  • 2 teaspoon Worcestershire sauce
  • 1½ cups uncooked long-grain white rice (rinsed and drained thoroughly)
  • 2¾ cups low sodium chicken broth
  • 1 cup okra (thinly sliced (or 1 tsp file powder), optional)
  • 1 pound raw shrimp (thawed, peeled, and deveined)
  • fresh chopped parsley (to garnish)
  • chopped green onion (to garnish)
PREP
30M
SODIUM
1300MG
ESTIMATE
COMPLETE

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