Ingredients for Mama Delilah's Jammin Jambalaya
- 1/2 cup canola oil
- 1 lb boneless skinless chicken breast
- 1 lb andouille sausage
- 1 lb medium shrimp
- 2 tablespoons creole seasoning
- 2 medium green bell peppers
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 2-3 jalapeno peppers
- 2 celery stalks
- 1 medium yellow onion
- 3-4 garlic cloves
- 1 (14.5 ounce) can diced tomatoes in tomato puree
- 1/4 cup hot sauce
- 1/4 cup worcestershire sauce
- 1 tablespoon file powder
- 2 bay leaves
- 1 (10.5 ounce) can chicken broth
- 1 1/2 cups uncooked long grain white rice
- Salt, to taste
- Fresh ground black pepper, to taste
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper
- Green onions, chopped, for garnish (optional)
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How to Make Mama Delilah's Jammin Jambalaya
- In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken and cook until browned on all sides.
- Add the onion, green bell pepper, and celery to the pot and cook until softened, about 5-7 minutes.
- Stir in the garlic and cook for 1 minute more.
- Add the rice and cook for 1 minute, stirring constantly.
- Pour in the chicken broth, diced tomatoes, andouille sausage, creole seasoning, cayenne pepper (start with 1/2 teaspoon and adjust to taste), thyme, and bay leaf.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed.
- Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
- Serve hot, garnished with green onions, if desired.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
10g
Fat
20g
Carbs
16g
