Description
A vibrant and flavorful dish that captures the essence of Mardi Gras celebrations, featuring a mix of meats, seafood, and spices.
Ingredients
Scale
- 1 lb Andouille sausage, sliced
- 1 lb shrimp, peeled and deveined
- 1 lb chicken breast, diced
- 1 cup bell peppers, chopped
- 1 cup onion, chopped
- 1 cup celery, chopped
- 4 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 4 cups chicken broth
- 2 cups long-grain rice
- 2 tbsp Cajun seasoning
- 1 tsp thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- In a large pot, heat olive oil over medium heat.
- Add the Andouille sausage and cook until browned.
- Add the chicken and cook until no longer pink.
- Stir in the bell peppers, onion, celery, and garlic; sauté until softened.
- Add the diced tomatoes, chicken broth, Cajun seasoning, thyme, bay leaf, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add the rice and shrimp, stir well, and cover.
- Cook for an additional 20 minutes or until the rice is tender and the shrimp are cooked through.
- Remove the bay leaf before serving.
Notes
- For a spicier dish, add more Cajun seasoning or hot sauce.
- Feel free to substitute the proteins with your favorites.
- Let the jambalaya sit for a few minutes before serving to enhance the flavors.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg