Everything Jambalaya Or Jambalika Recipe

Name: Everything Jambalaya Or Jambalika
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 1 or more
Ingredients: 2 cups white rice; 1 tablespoon extra virgin olive oil; 1 tablespoon butter; 1 lb boneless, skinless chicken breasts, cubed; 1 lb andouille sausage, sliced; 1 large onion, chopped; 2 celery ribs, chopped; 1 large green bell pepper, chopped; 2 bay leaves; 1/2 teaspoon cayenne pepper; 1/4 cup all-purpose flour; 1 (28 ounce) can crushed tomatoes; 4 cups chicken stock; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1/2 teaspoon poultry seasoning; 1 tablespoon Worcestershire sauce; 1 lb medium shrimp, peeled and deveined; salt to taste; black pepper to taste; 2 scallions, chopped, for garnish; 1 tablespoon fresh thyme leaves, for garnish

Rachel Ray-inspired Jambalaya recipe! This vibrant and flavorful Jambalika is a complete Cajun feast, bursting with chicken, sausage, shrimp, and all the classic spices. Easy to follow instructions make this a perfect weeknight meal or impressive crowd-pleaser. Get ready for a taste of New Orleans!

Prep Time 20 mins

Cook Time 30 mins

Calories 993.8 kcal

Protein 138g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Everything Jambalaya Or Jambalika

2 cups white rice
1 tablespoon extra virgin olive oil
1 tablespoon butter
1 lb boneless, skinless chicken breasts, cubed
1 lb andouille sausage, sliced
1 large onion, chopped
2 celery ribs, chopped
1 large green bell pepper, chopped
2 bay leaves
1/2 teaspoon cayenne pepper
1/4 cup all-purpose flour
1 (28 ounce) can crushed tomatoes
4 cups chicken stock
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon poultry seasoning
1 tablespoon Worcestershire sauce
1 lb medium shrimp, peeled and deveined
salt to taste
black pepper to taste
2 scallions, chopped, for garnish
1 tablespoon fresh thyme leaves, for garnish

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How to Make Everything Jambalaya Or Jambalika

Cook rice according to package directions.
Place a large, deep skillet (at least 12 inches) over medium-high heat.
Add olive oil and butter; melt butter completely.
Add cubed chicken and cook until browned on all sides (about 5-7 minutes).
Add sliced Andouille sausage and cook for another 2-3 minutes.
Add chopped onion, celery, and green bell pepper. Stir in bay leaves and cayenne pepper.
Sauté vegetables for 5-7 minutes, until softened. Sprinkle flour over the pan and cook for 1-2 minutes, stirring constantly, to create a roux.
Stir in crushed tomatoes and chicken broth. Season with cumin, chili powder, poultry seasoning, and Worcestershire sauce.
Bring the mixture to a boil, then reduce heat to low, and simmer for 10 minutes, allowing flavors to meld.
Add peeled and deveined shrimp and simmer for 5 minutes, or until pink and cooked through.
Remove the skillet from the heat and let it rest for 5 minutes.
Ladle jambalaya into shallow bowls.
Using an ice cream scoop or large spoon, place a scoop of cooked rice on top of each serving of jambalaya.
Sprinkle each serving with salt, pepper, chopped scallions, and fresh thyme leaves.

Nutrition Information (Approximate per serving)

Sodium

95 g

Sugar

28g

Fat

58g

Carbs

32g

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

30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Main Dish Pork Poultry Seafood American Cajun Southern United States Easy Beginner Cook Dinner Party Kid Friendly Stews Shrimp Chicken Stove Top Creole Dietary One Dish Meal Comfort Food Inexpensive Meat Shellfish Taste Mood Equipment