Forktionary

440 Main's Jambalaya Recipe

Experience the magic of 440 Main Street's coveted Jambalaya recipe! This upscale restaurant's culinary masterpiece, once a closely guarded secret, is now revealed. Inspired by a gourmet cooking class, this quick-cooking (60-minute cook time) recipe delivers rich, flavorful jambalaya with a delightful balance of smoky sausage, tender chicken and succulent shrimp. While the prep work requires some time, the final dish is well worth the effort. Indulge in a taste of luxury without the high price tag!

Prep Time 20 mins
Cook Time 60 mins
Calories 768.8 kcal
Protein 127g
Rating 3.7 (3 Reviews)
440 Main's Jambalaya 82

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 440 Main's Jambalaya

  • 1 lb boneless, skinless chicken breasts
  • 1 lb peeled and deveined shrimp
  • 2 tablespoons vegetable oil
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 1 medium onion, chopped
  • 1 lb Andouille sausage, sliced
  • 1/2 lb diced ham
  • 4 cups chicken stock
  • 1 (28 ounce) can crushed tomatoes
  • Salt
  • Shrimp Boil Seasoning
  • 2 cups long-grain white rice
  • 1/4 cup chopped fresh parsley
  • 2 tsp Cajun seasoning
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp cayenne pepper (optional)
  • 1/2 tsp black pepper

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How to Make 440 Main's Jambalaya

  1. Heat 2 tablespoons of oil in a large cast iron pot or 4-quart skillet over medium-high heat. Add 1 pound of boneless, skinless chicken breasts, cut into 1-inch cubes, and 1 pound of peeled and deveined shrimp. Sauté for 1 minute, stirring occasionally.
  2. Add 1 green bell pepper (chopped), 1 red bell pepper (chopped), 2 celery stalks (chopped), and 1 medium onion (chopped). Cook for 2 minutes, stirring frequently, until slightly softened.
  3. Stir in 1 pound of Andouille sausage (sliced), 1/2 pound of diced ham, 4 cups of chicken stock, 1 (28-ounce) can of crushed tomatoes, 2 teaspoons of Cajun seasoning, 1 teaspoon of paprika, 1 teaspoon of garlic powder, 1/2 teaspoon of cayenne pepper (optional), and 1/2 teaspoon of black pepper. Bring to a simmer.
  4. Reduce heat to low, cover, and simmer for 18-20 minutes, or until the chicken and sausage are cooked through and the flavors have melded.
  5. Gently stir in 2 cups of long-grain white rice. Increase heat to medium and stir well to combine.
  6. Cover, reduce heat to low, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
  7. Remove from heat, let stand for 5 minutes, and fluff with a fork before serving.
  8. Serve in 4 large bowls, garnished with 1/4 cup of chopped fresh parsley.

Nutrition Information (Approximate per serving)

Sodium

117 g

Sugar

32g

Fat

47g

Carbs

16g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Poultry Chicken Recipes Beef & Red Meat Pork Recipes Seafood Shrimp Recipes The Americas American Cajun & Creole Southern One Pot Meals

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Soups Stews Pork Poultry Seafood American Cajun Southern United States Easy Beginner Cook Dinner Party Shrimp Chicken Spicy Meat Pork Sausage Chicken Breasts Shellfish Taste Mood Presentation Served Hot