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Nutrition Facts
Serving Size 1 (515g) Recipe makes 8 servings
Calories 625
Calories from Fat 246		(39%)
Amount Per Serving		%DV
	Total Fat 27.4g	42%
	Saturated Fat 7.7g	38%
	Monounsaturated Fat 11.4g
	Polyunsaturated Fat 5.7g
	Trans Fat 0.1g
Cholesterol 136mg		45%
Sodium 2201mg		91%
Potassium 826mg		23%
Total Carbohydrate 54.8g		18%
	Dietary Fiber 2.2g	8%
	Sugars 5.8g
Protein 37.8g		75%
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Dan's Jambalaya

Recipe #286794 | 1¾ hours | 45 min prep | add private note

⁽¹⁸⁾ RATE IT NOW Print Recipe

By: Linda's Busy Kitchen
Feb 19, 2008

My son, Dan, made this recipe for a social I was having with my cooking and recipes group at my house, and everyone loved it... Some said it was the best they had ever had... I had some, and couldn't leave it alone... It really is incredibly delicious! Try it and see for yourself!

SERVES 8 (change servings and units)

Ingredients

1/4 cup oil
8 skinless chicken thighs
1 lb andouille sausage or chorizo sausage, cut into 1/4-inch slices, I use Chorizo
1 tablespoon tony's creole seasoning
2 teaspoons salt
2 large onions, chopped
2 large celery ribs, chopped
1/2 cup bell pepper, chopped
3 garlic cloves, chopped
1 (14 1/2 ounce) can diced Rotel Tomatoes, with chili's such as Ro-Tel
1 (8 ounce) can tomato sauce
1 teaspoon salt
1/2 lb fresh shrimp, cleaned and shells off
2 tablespoons parsley, chopped
2 tablespoons green onion tops, chopped
2 cups rice, cooked in
4 cups chicken stock

Directions

1
Cook the rice using the chicken stock as the liquid following directions on bag or box. Set aside.
2
Heat oil in a lg., thick pot on med-high heat.
3
Add chicken thighs, brown on all sides and cook about 10-15 minutes.
4
Add sausage, half the Tony's seasoning, and salt. Cover, lower heat, and cook until chicken is well-done, about 15 minutes.
5
Remove chicken and sausage, and drain all except 1/3 of the drippings from the pot.
6
Add onions, celery, bell pepper, and garlic, and saute until tender.
7
Stir in tomato with chili's, tomato sauce, the rest of the Tony's seasoning, and salt, and return chicken (de-boned), and sausage to the pot. Cover, and simmer about 10 minutes.
8
Add shrimp, parsley, and green onion tops, cooking an additional 5 mins., covered.
9
Fold in cooked rice, and simmer about 10 minutes.

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Featured Reviews for This Recipe

From: five plus addie

On Sep 13, 2009

VERy good! My husband is a native cajun and he raved about this! No leftovers tonight! And it only served 6 adult bowls. So if you think it makes a lot, it's really not that much!

1 person found this review helpful

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From: Chef #730763

On Aug 13, 2009

This jambalaya is the best I have ever had! The mix of ingredients adds so much flavor, you can't stop eating it once you start! I have made it with both the andouille sausge and the chorizo, and I think we favor the chorizo, but either is really good!

0 people found this review helpful

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From: FoodieFanatic

On May 28, 2008

The flavors in this Jambalaya does Louisiana proud. Great recipe Dan! The combination of spices and flavors from the meats were just wonderful. Even the kiddos loved this one. This is going in my favorites to have again soon. Excellent recipe!

5 people found this review helpful

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From: highcotton

On Jun 4, 2008

Although I have a wonderful jambalaya recipe that we've enjoyed for almost 20 years, I was in the mood to experiment. And since my sons also prepare some mean Cajun dishes, this seemed especially appealing. It definitely didn't disappoint! I chose the andouille option and followed instructions to the letter with one exception. We like shrimp much better when cooked in the shells, so I prepared them separately and added at the last minute — just long enough to heat up. Leftovers were even better, of course, but a little dry, so I added a second can of Rotel when reheating. The extra spiciness just made it perfection! Linda, kudos to Dan for a wonderful dish — and thanks to you for sharing!

3 people found this review helpful

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