Jambalaya Recipe
A comforting one-pot dish combining chicken, sausage, and shrimp with distinctive Creole flavors, perfect for gatherings or cozy nights at home.
Ingredients
- 4 tablespoons Butter Divided,
- 1 tablespoon Vegetable Oil
- 2 pieces Chicken Breasts, cubed
- 1 pound Andouille Sausage, sliced
- 2 ribs Celery, chopped
- 1 medium Yellow Onion, chopped
- 1 piece Green Bell Pepper, seeded and chopped
- 3 cloves Garlic, minced
- 1 28-ounce can Crushed Tomatoes
- 3 cups Chicken Stock
- 3 tablespoons Creole Seasoning
- 2 pieces Bay Leaves
- 1 tablespoon Hot Sauce
- 2.5 cups Long Grain Rice
- 1 16-ounce bag Shrimp, deveined and shelled
- 1 cup Frozen Okra
- to taste none Kosher Salt
- 2-3 pieces Green Onions, chopped
Instructions
- Melt 2 tablespoons of butter with the vegetable oil in a large skillet or Dutch oven over medium-high heat.
- Add the cubed chicken and sliced sausage. Cook for 5-6 minutes until the chicken is browned and cooked through. Remove from the pan and set aside.
- Lower the heat to medium and add the remaining butter.
- Add chopped celery, onion, bell pepper, and minced garlic. Cook until the vegetables soften, about 7-8 minutes.
- Stir in crushed tomatoes, chicken stock, Creole seasoning, bay leaves, and hot sauce.
- Cook for 5 minutes, then add the long-grain rice. Let it cook until nearly done, about 15 minutes.
- Add the reserved chicken and sausage back to the pot, along with the shrimp and okra.
- Cook until the shrimp and okra are done, stirring occasionally. Season with kosher salt to taste and garnish with chopped green onions before serving.
Notes
- Properly browning the chicken and sausage builds deep flavors.
- Adjust the heat to your taste preference.
- Watch the rice to avoid overcooking and add shrimp last to prevent it from becoming rubbery.
Nutrition
Calories: 600kcalCarbohydrates: 70gProtein: 30gFat: 20gSaturated Fat: 8gSodium: 1200mgFiber: 5gSugar: 6g
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