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Jambalaya

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Ingredients

Adjust Servings:
3 tbsp Olive Oil divided
1 pound Cajun Sausage
1.5 pound Chicken Breast chopped into 1-inch cubes
2 Yellow Onion diced
2 Bell Pepper seeded and diced
1 Celery stalk diced
6 Cloves Garlic minced
3 tbsp Cajun Seasoning
1 tsp Salt
1 tsp Black Pepper
1/2 tsp Cayenne Pepper
1 tsp Okra
1 tbsp Italian Seasoning
1 tsp Red Pepper Flakes
14 ounces Tomatoe diced/crushed tomatoes. 1 can
1.5 cups Long-Grain White Rice
2 3/4 cups Raw Shrimp
1 cup Okra thinly sliced
1 pound Raw Shrimp peeled and deveined
Fresh Parsley chopped

Nutritional information

564
Calories

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Jambalaya

A mouthwatering Jambalaya recipe made with sausage, chicken breast and some delicious shrimp.

Features:
  • Gluten Free
Cuisine:

Ingredients

Directions

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A mouthwatering Jambalaya recipe made with sausage, chicken breast and some delicious shrimp. A classic Spanish dish that will please everyone. Indeed, this dish is full of flavors and is just spicy enough. I hope you will enjoy our Jambalaya recipe as much as me. Also, don’t forget to let me know what you think of this recipe in the comments below.

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Steps

1
Done

Brown the meat. Add 2 tablespoons olive oil to a large stock pot or Dutch oven over medium-high heat. Add the sliced sausage, chicken pieces, and 1 tablespoon Cajun seasoning, salt, and pepper and sauté for 6-8 minutes. Stir occasionally to cook evenly and prevent burning. Transfer the chicken and sausage to a clean plate and set aside.

2
Done

To the same pot over medium-low heat add the last tablespoon of olive oil. Stir in the minced onions, bell pepper, and celery, mixing well to combine. Sauté for 8-10 minutes, stirring frequently. Add the minced garlic, Cajun seasoning, salt, pepper, cayenne, Italian season, and red pepper flakes. and sauté for an additional minute.

3
Done

Add the crushed tomatoes, Worcestershire sauce, white rice, and low-sodium chicken broth to the pot. Sit well to combine. Bring mixture to a simmer, then reduce heat to low, cover, and cook for approximately 25-30 minutes, or until the rice is nearly cooked through, stirring every 5 minutes to prevent the rice from burning and sticking to the bottom of the pot.

4
Done

Add the shrimp and okra (optional). Stir in the shrimp and the sliced okra, mixing well to combine. Continue to cook on low, stirring frequently, until the shrimp are cooked, approximately 5 minutes. Add the chicken and sausage back to the pot and season with additional salt, pepper, and Cajun seasoning, if desired. Remove from heat.

5
Done

Garnish. Serve warm garnished with chopped parsley and green onion if desired. Refrigerate leftovers in a sealed container for up to 4 days.

S

I just want to share my love of food.

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