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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (369g) Recipe makes 8 servings |
||
| Calories 517 | ||
| Calories from Fat 211 | (40%) | |
| Amount Per Serving | %DV | |
| Total Fat 23.5g | 36% | |
| Saturated Fat 7.0g | 35% | |
| Monounsaturated Fat 10.6g | ||
| Polyunsaturated Fat 3.5g | ||
| Trans Fat 0.1g | ||
| Cholesterol 146mg | 48% | |
| Sodium 1151mg | 47% | |
| Potassium 737mg | 21% | |
| Total Carbohydrate 36.2g | 12% | |
| Dietary Fiber 2.1g | 8% | |
| Sugars 3.6g | ||
| Protein 38.1g | 76% | |
Chicken, Shrimp and Andouille Jambalaya
By: Sue L
May 13, 2002
A Cajun classic, meal in one pot! Have the hot sauce ready to splash on. Serve with some crusty french bread, a nice crisp salad, and some of your favorite wine. 
SERVES 8 -10
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 1/2 lbs boneless skinless chicken thighs
- 1 lb andouille sausage, cut into 1/4 inch slices
- 1 large onion, chopped
- 2 celery ribs, diced
- 1/2 green bell pepper, diced
- 1/2 red bell pepper, diced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/4 teaspoon sweet paprika
- 1/2 teaspoon salt
- 1/4-1/2 teaspoon cayenne pepper (optional)
- 1 1/2 cups long grain rice
- 1 (14 ounce) can tomatoes, chopped,with juice
- 2 cups chicken broth or stock
- 8 ounces medium shrimp, peeled and deveined
- 2 tablespoons chopped fresh parsley
- 3 green onions, finely chopped
Directions
1
Preheat oven to 350 degrees F.2
In a large pan or Dutch oven, brown chicken in hot oil on both sides; remove and drain.3
Add andouille, onion, celery, bell pepper, thyme, oregano, paprika, salt, and cayenne pepper to the pan, cooking and stirring for about 5 minutes until onions are tender.4
Add rice, tomatoes with juice, and broth; bring to a boil.5
Place rice mixture in a baking dish or oven-proof casserole; top with chicken; cover (can use foil) and bake at 350 degrees F for 40-45 minutes or until rice and chicken are done and tender.6
Stir in shrimp, parsley, and green onions; cover and cook 5-8 minutes longer or until shrimp curl and turn bright pink and serve.
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Browse similar recipes by category
- Course > Main Dish > One-Dish Meal
- Main Ingredient > Seafood > Shellfish > Shrimp
- Main Ingredient > Meat > Pork
- Main Ingredient > Meat > Poultry > Chicken > Thighs/Legs
- Main Ingredient > Pasta, Rice & Grains > Rice
- Cuisine > North American > United States > Southern > Cajun
- Cuisine > North American > United States > Southern > Creole
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven > Casseroles
- Preparation > Number of Servings
- Occasion > Dinner Party
- Occasion > Holiday/Event > Historical/Traditional
- Occasion > Taste/Mood > Spicy
- Occasion > Taste/Mood > Comfort Food
- Occasion > To Go... > Potluck
- Dietary > Diabetic
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Chef #1136799
On Jun 25, 2009
this recipe is absolutly awsome!! i have made it at least a dozen times and am getting ready to cook it again tonight. it is so easy to assemble and is so tasty the next day also. thank you sue for sharing this incredible recipe. ps. try this with a bottle of--Edna Valley Chardonnay.
From: Andrew Mollmann
On Jun 16, 2009
Good eats! All I added was a little black pepper before eating. I did switch to breasts instead of thighs, since we never have thighs on hand. I'll have delicious left overs for work the rest of the week!
From: Virginia Chandler
On Nov 13, 2004
I made this in the crockpot and it was wonderful. Since we are on low carb, I left out the rice entirely. And served as a Jambalaya stew. I did brown the chicken in oil before adding to crockpot. Then added all the rest of the ingredients except the shrimp and cooked for 5 hours on low. Then added shrimp and cooked another hour.
From: Bergy
On May 20, 2002
This was my first time to make Jambalaya and I am sur glad I used your recipe! Wonderful flavor. I used Mennonite sausage instead of andouille (can't find it here) and 3/4 tsp cayenne. Used prawns sausage & cooked chicken chunks WOW thanks SueL I'll cook this again. Served it with Fried Okra and Collard greens
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