Our Jambalaya is a more protein-forward version than many others, offering a whopping 38 grams of protein per serving. I opted for less rice, and more delicious chicken, shrimp and sausage. Try to find andouille sausage for this recipe, but any smoked sausage will work. We have our own Cajun Spice Blend, which you can add to a variety of dishes to spice them up. Add more cayenne if you prefer a spicier meal, as this one is not too spicy.
Serves: 4-6
Ingredients:
1/3 cup olive oil, divided
1 lb boneless skinless chicken thighs, cut into bite-sized pieces
1/2 lb medium sized frozen shrimp, defrosted with tails removed
1/2 lb andouille sausage, sliced 1/4-inch thick
1 large yellow onion diced
2 celery stalks diced
1 sweet red pepper, seeded and diced
1/2 jalapeño pepper, seeded and finely diced
5 garlic cloves minced
3 cups chicken broth
1 can diced tomatoes (28oz), with liquid
3 whole bay leaves
1 cup long-grain white rice
1/4 cup flat-leaf parsley chopped
2 tbsps paprika (preferably smoked)
2 tbsps granulated onion
2 tbsps granulated garlic
2 tbsps dried oregano
1 tbsp salt
2 tsps ground black pepper
1 tsp dried thyme leaves
1 tsp cayenne pepper
Directions:
1. Heat oven to 350 degrees with rack in bottom 1/3 of oven
2. Heat 3 tbsps olive oil in Dutch oven or other heavy bottomed pot, add sliced sausage and cook over medium-high heat (7 out of 10) for 5 minuted - till browned
3. Remove sausage to a bowl
4. Add another 3 tbsps oil and saute chicken, with 3 tbsps Cajun Spice Mix, until browned, about 6 minutes, remove it to the same bowl with the sausage
5. Add all veggies (except garlic) to another 3 tbsps hot oil, in the pot, and saute 7 minutes, add garlic and continue to cook 3 more minutes, remove to same bowl
6. Heat the rest of the oil in the pot and add the rice with 3 tbsps of the Cajun Spice Mix. Stir and scrape the bottom frequently to toast the rice, about 5 minutes
7. Deglaze by pouring all the broth and the tomatoes over the rice and scraping up any browned bits. Add all other ingredients from the bowl, plus the bay leaves
8. Cover and bring to a boil, stirring occasionally to prevent the rice from scortching
9. Once boiling, carefully transfer the pot to the oven, REDUCE heat to 325 degrees, and allow to cook 25-30 minutes until the rice is cooked through
10. Remove pot to a heat-proof surface and stir in the shrimp, cover and allow to sit 10 minutes,
11. Stir in most of the parsley, adjust seasoning
12. Serve topped with additional parsley
Notes:
Add additional cayenne by the 1/8 tsp, if more heat is desired
Toasting the rice helps it retain better texture after cooking, same with the veggies
The Jambalaya keeps well in the fridge for up to 4 days and in the freezer, in an airtight container for up to 4 months
Nutrition Facts
Serving size: 1.5 cups
Servings: 6
Calories472
Total Fat 15.7g 20% Saturated Fat 4.3g 21% Cholesterol 157mg 52% Sodium 917mg 40% Total Carbohydrate 41.2g 15% Dietary Fiber 3.9g 14%
Total Sugars 8.4g Protein 38.8g Calcium 86mg 7% Iron 4mg 21% Potassium 646mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice
Process Photos
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