Jambalaya Recipe (Creole)
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Cafe Delites · by Karina Carrel★ 5.0 (125)

Jambalaya Recipe (Creole)

NUTRITION · PER SERVING60M COOK
CAL 27%·PRO 95%
CARBS 51G38% OF CAL
3G FIBER7G SUGAR40G OTHER
FAT 16G27% OF CAL
3G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A one-pot Creole rice dish loaded with chicken, shrimp, and spicy sausage. Complex layered flavors from the holy trinity and warm spices. New Orleans comfort food.

maincajunbowlchickenporkshellfishdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 3 tablespoons cooking oil (divided)
  • 2 tablespoons Cajun seasoning (adjust to suit your tastes/heat preference)
  • 10 ounces andouille sausage (sliced into rounds)
  • 1 pound skinless chicken breasts (or thighs, boneless, cut into 1 inch pieces)
  • 1 onion (diced)
  • 1 small green bell pepper (seeded and diced)
  • 1 small red bell pepper (seeded and diced)
  • 2 celery stalks (chopped)
  • 4 cloves garlic (minced)
  • 14 ounces crushed tomatoes (canned)
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon red pepper flakes (or 1/4 teaspoon Cayenne powder)
  • 1/2 teaspoon hot pepper sauce
  • 2 teaspoons Worcestershire sauce
  • 1 cup okra (thinly sliced, or 1 teaspoon file powder)
  • 1 1/2 cups uncooked white rice (short grain or long grain)
  • 3 cups low sodium chicken broth
  • 1 pound raw shrimp (tails on or off, peeled and deveined)
  • 1/2 teaspoon green onions (sliced to garnish)
  • 1/2 teaspoon parsley (chopped to garnish)
PREP
15M
SODIUM
1549MG
ESTIMATE
COMPLETE

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