Ingredients for Glynn's Jambalaya
- Oil
- Smoked Sausage
- Onion
- Bell Pepper
- 2 celery stalks, chopped
- Green Onion
- Garlic Cloves
- 1 (28 ounce) can crushed tomatoes
- Stock
- 1 tsp dried thyme
- 1/2 tsp cayenne pepper (or more, to taste)
- 1/2 tsp black pepper
- 1 tsp salt
- 1 cup long-grain white rice
- Worcestershire Sauce
- 1 lb raw shrimp (peeled and deveined)
- 1 lb cooked chicken breast, cut into 1-inch pieces
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How to Make Glynn's Jambalaya
- In a large, heavy-bottomed Dutch oven, brown 1 lb of Andouille sausage over medium heat, breaking it up with a spoon. Remove sausage and set aside.
- Add 1 tbsp olive oil to the pot. Sauté 1 medium onion (chopped), 1 green bell pepper (chopped), 1/2 cup chopped green onions, 2 celery stalks (chopped), and 2 cloves garlic (minced) until softened, about 5-7 minutes.
- Stir in 1 (28 ounce) can crushed tomatoes, 1 tsp dried thyme, 1/2 tsp cayenne pepper (or more, to taste), 1/2 tsp black pepper, and 1 tsp salt.
- Cook for 5 minutes, stirring occasionally.
- Stir in 1 cup long-grain white rice.
- In a separate bowl, whisk together the liquid from the crushed tomatoes can, 1 1/2 cups chicken stock, and 1 tbsp Worcestershire sauce. This should total approximately 2 1/2 cups of liquid.
- Pour the liquid mixture into the Dutch oven. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
- Stir in 1 lb raw shrimp (peeled and deveined), 1 lb cooked chicken breast (cut into 1-inch pieces), and the cooked Andouille sausage.
- Continue to cook uncovered, stirring occasionally, for another 10 minutes, or until the rice is cooked through and the shrimp is pink and opaque.
Nutrition Information (Approximate per serving)
Sodium
92 g
Sugar
20g
Fat
33g
Carbs
12g
