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Jambalaya

Ingredients

  • 1 yellow onion, diced
  • Red and green bell peppers, diced
  • 2 stalks celery, chopped
  • 4+ cloves garlic (video had 8)
  • 4 andouille sausages from Safeway or the big boy from Whole Foods (prob about 300g)
  • 1 lb chicken breast, cut into bite sized pieces and generously seasoned with homemade cajun seasoning
  • 1 lb raw fresh (not frozen) shrimp — best thing is to buy them peeled and deveined so you don’t have to. These are optional as this is a good jamabalya without them, but it’s even better with them
  • 1.5 cups Zatarain’s rice (or Carolina Gold)
  • Tobasco sauce
  • 3 cups chicken broth
  • 2 x green onions incl. green tops, sliced on the bias
  • 1 tsp salt (possibly 1/2 tsp more, depends on the saltiness of the broth you use)

Instructions

Heat some oil in a big dutch oven kinda pot over medium-high heat and fry the sausage so it gets some color, don’t stir too much, remove to plate/bowl when done.

Fry chicken over medium high heat until it gets some good color, then remove.

Fry the “trinity” of onion, pepper and celery until softened up. Add the garlic and fry until aromatic.

Add back in the sausage and chicken.

Add the rice, ~1 tsp salt, 1tbsp cajun seasoning  a good shake of Tobasco, stir it all together.

Add the broth, bring up to heat, cover and if using ovenproof cookware, bake for an hour at 350F — this gives the best results. If cookware can’t go in oven then just simmer for 30 minutes.

Add raw shrimp (if using) and green onions, stir, cover with lid and leave for 15 minutes.

Nutrition

Estimated, per serving

  • Servings: 6
  • Serving size: ~1.5 cups
  • Calories: 505
  • Protein: 42 g
  • Carbs: 44 g
  • Fat: 17 g
  • Saturated fat: 5 g
  • Fiber: 2 g
  • Total sugar: 2 g
  • Sodium: 1450 mg