Ingredients for Jeff S Jambalaya
- Sausage
- 1.5 lbs boneless, skinless chicken breasts
- 1 lb medium shrimp, peeled and deveined
- 4 tablespoons olive oil
- 1 large onion, chopped
- Green Peppers
- 2 celery stalks, chopped
- Garlic Cloves
- 1 (28 ounce) can crushed tomatoes
- Tomato Paste
- Chili Powder
- Cumin
- Thyme
- Oregano
- Basil
- Parsley
- Bay Leaf
- 1-2 tablespoons hot sauce (to taste)
- 1 cup long-grain white rice
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How to Make Jeff S Jambalaya
- Preheat oven to 375°F (190°C). Slice 1 lb kielbasa into bite-sized pieces and brown on a baking sheet for 15-20 minutes.
- While kielbasa is baking, sauté 1 large onion, 1 green bell pepper, 2 celery stalks (finely chopped), and 4 cloves garlic (minced) in 2 tablespoons olive oil for 7 minutes over medium heat. Set aside.
- Add remaining 2 tablespoons olive oil to a large pot or Dutch oven. Add 1.5 lbs boneless, skinless chicken breasts and cook until golden brown and cooked through (about 10-12 minutes). Add the browned kielbasa to the pot.
- Return the sautéed onions, peppers, celery, and garlic to the pot.
- Stir in 2 tablespoons Cajun seasoning, 1 (28 ounce) can crushed tomatoes, 2 tablespoons tomato paste, and 1-2 tablespoons of your favorite hot sauce (adjust to your spice preference). Cook on medium heat for 10 minutes, stirring occasionally.
- Add 1 cup long-grain white rice, 4 cups chicken broth, and 1 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender. If needed, add a little more broth for desired consistency.
- Gently stir in 1 lb medium shrimp. Cook for another 5 minutes, or until shrimp are pink and opaque.
- Serve immediately with hot, crusty French bread. Garnish with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
30g
Fat
50g
Carbs
18g
