Spicy Jambalaya
Looking for a Cajun classic filled with flavor and spice? Well, this spicy jambalaya is just what you need! It is packed with vegetables, andouille sausage, chicken thighs, and shrimp, all mixed with perfectly cooked rice.
Servings: 6 servings
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 stalks celery diced
- 2 cloves garlic minced
- 1 large yellow onion diced
- 1 large green bell pepper cored, seeded and diced
- 3 tablespoons minced flat leaf parsley
- 4 boneless skinless chicken thighs cut into 1-inch chunks
- 3 whole spicy andouille sausage links cut in slices
- 1 large dried bay leaf
- 1-½ teaspoon cayenne pepper start with less and add more if desired
- 1 teaspoon kosher salt
- 1 (28 ounce) can diced tomatoes
- 1-¾ cup chicken stock
- ¾ cup brown rice uncooked
- 1-½ pounds medium shrimp peeled and deveined
Instructions
- Add oil to a high-sided 12-inch nonstick skillet and set over medium heat.
- When the oil is hot, add the celery, garlic, onion, and green bell pepper. Saute over medium heat until the onion starts to become translucent and soften, about 5 minutes.
- Add parsley, chicken, sausage, bay leaf, cayenne pepper, and kosher salt. Cook, stirring often, 5 to 6 minutes.
- Add tomatoes (with juice), and chicken stock. Gently simmer, uncovered, stirring occasionally, about 5 minutes.
- Pour rice into the pan and stir well. Bring mixture to a boil. Lower heat and simmer, covered, 45 minutes or until rice is cooked and absorbs most of the liquid.
- Stir in shrimp and cook 5 minutes more until shrimp is pink. Remove bay leaf. Season to taste with cayenne pepper and salt.
Nutrition
Serving: 1serving | Calories: 327kcal | Carbohydrates: 27g | Protein: 35g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 217mg | Sodium: 1219mg | Potassium: 626mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1218IU | Vitamin C: 35mg | Calcium: 105mg | Iron: 2mg