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| Servings |
servings
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Ingredients
- 2 Tbsp olive oil
- 2 C chopped onion
- 2 C chopped red bell pepper
- 2 Tbsp minced garlic
- 6 oz. andouille sausage sliced
- 1 lb. boneless, skinless chicken thighs cubed and cooked
- 2 C uncooked long-grain white rice
- 2 tsp paprika
- 2 tsp freshly ground black pepper
- 2 tsp dried oregano
- 1 tsp onion powder
- 1 tsp dried thyme
- 1/2 tsp garlic salt
- 2 bay leaf
- 4 cups chicken broth fat-free, less-sodium chicken broth
- 1 1/2 C water
- 2 Tbsp tomato paste
- 1 tsp hot pepper sauce
- 29 oz. no salt-added diced tomatoes 2 cans
- 1 lb. lpeeled and deveined medium shrimp
- 4 Tbsp chopped fresh parsley
Ingredients
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Instructions
- Cube and cook chicken until done.
- Heat olive oil in a large Dutch oven over medium-high heat. Add chopped onion, chopped bell pepper, minced garlic, and sausage; sauté 5 minutes or until vegetables are tender.
- Add chicken, rice, and the next 7 ingredients (through bay leaf); cook 2 minutes. Add broth, water, tomato paste, hot pepper sauce, and diced tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add shrimp; cook 5 minutes. Let stand 5 minutes. Discard bay leaf. Stir in parsley.
Recipe Notes
Makes ~1 1/2 C servings
Garnish with cooked crawfish!
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Nutrition Facts
Jambalaya with Shrimp, Chicken &Andouille Sausage
Amount Per Serving
Calories 552
Calories from Fat 144
% Daily Value*
Total Fat 16g
25%
Saturated Fat 4g
20%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 0.2g
Cholesterol 166mg
55%
Sodium 840mg
35%
Potassium 544mg
16%
Total Carbohydrates 67g
22%
Dietary Fiber 7g
28%
Sugars 8g
Protein 35g
70%
Vitamin A
72%
Vitamin C
231%
Calcium
16%
Iron
36%
* Percent Daily Values are based on a 2000 calorie diet.