Ingredients for Chicken Shrimp And Sausage Jambalaya
- 1 (28 ounce) can crushed tomatoes
- 2 tablespoons olive oil
- 1 medium onion
- 1 green bell pepper
- 1 celery stalk
- 2 cloves garlic
- 1.5 lbs boneless, skinless chicken breasts
- 1 lb sliced smoked sausage
- 1 lb raw shrimp
- 2 teaspoons Cajun seasoning
- 1 cup water
- 1/2 teaspoon Tabasco sauce
- 1 cup long-grain white rice
- fresh parsley (optional)
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How to Make Chicken Shrimp And Sausage Jambalaya
- In a large deep skillet (at least 12 inches) with a lid, saute 1 medium onion (chopped), 2 cloves garlic (minced), 1 celery stalk (chopped), and 1 green bell pepper (chopped) in 2 tablespoons olive oil until softened (about 5 minutes).
- Remove the vegetables from the skillet and set aside.
- Add 1.5 lbs boneless, skinless chicken breasts to the skillet and cook until browned. Remove from skillet, let cool slightly, then cut into bite-sized pieces.
- Add 1 lb sliced andouille sausage (or your favorite smoked sausage) to the skillet. Stir in 1 (28 ounce) can crushed tomatoes, the sauteed vegetables, 2 teaspoons Cajun seasoning, 1/2 teaspoon Tabasco sauce (or to taste), 1 cup water, and 1 cup long-grain white rice.
- Stir to combine. Bring to a boil, then reduce heat to medium-low, cover the skillet, and simmer for 30 minutes, or until the rice is almost cooked through.
- Gently stir in 1 lb raw shrimp (peeled and deveined). Cover and cook for another 5 minutes, or until the shrimp is pink and cooked through.
- Remove from heat and let stand for 5 minutes before serving. Garnish with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
0g
Fat
1g
Carbs
0g
