We eat a lot of this at our house. We normally use just the sausage and chicken (sometimes children just don't like shrimp). This is a great recipe that is full of flavor and absolutely delicious. If you don't like to turn up the heat, leave the cayenne out and substitute paprika for a little extra flavor.
Jambalaya
3/4 pound smoked sausage, such as andouille, sliced into rounds
1 large red pepper, diced
2 celery stalks, chopped
4 scallions, sliced
1/2 cup coarsely chopped parsley
3 cloves garlic, chopped
2 tablespoons fresh thyme leaves
1 1/2 cups rice
1 1/2 pounds boneless, skinless chicken thighs, cut into bite-size chunks
1 28-ounce can diced tomatoes
2 cups chicken broth
3 bay leaves
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 pound medium shrimp, peeled and deveined
1 tablespoon lemon juice
Sauté the sausage in a Dutch oven over medium-high heat until lightly browned. Remove and set aside. Add the red pepper to the Dutch oven; sauté 2 minutes. Add the celery, scallions, parsley, garlic, and thyme, stirring well. Cook another 3 minutes, then add the rice, still stirring. Add the chicken, combining well. Reduce heat to low and cook 5 minutes. Stir in the sausage, tomatoes, broth, bay leaves, salt, black pepper, and cayenne. Cover and cook 15 to 20 minutes or until the rice is done. Stir in the shrimp and lemon juice and cook until the shrimp are just done, another 3 to 5 minutes. Serve warm.
Makes 8 servings
498 calories per serving
Jambalaya
3/4 pound smoked sausage, such as andouille, sliced into rounds
1 large red pepper, diced
2 celery stalks, chopped
4 scallions, sliced
1/2 cup coarsely chopped parsley
3 cloves garlic, chopped
2 tablespoons fresh thyme leaves
1 1/2 cups rice
1 1/2 pounds boneless, skinless chicken thighs, cut into bite-size chunks
1 28-ounce can diced tomatoes
2 cups chicken broth
3 bay leaves
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 pound medium shrimp, peeled and deveined
1 tablespoon lemon juice
Sauté the sausage in a Dutch oven over medium-high heat until lightly browned. Remove and set aside. Add the red pepper to the Dutch oven; sauté 2 minutes. Add the celery, scallions, parsley, garlic, and thyme, stirring well. Cook another 3 minutes, then add the rice, still stirring. Add the chicken, combining well. Reduce heat to low and cook 5 minutes. Stir in the sausage, tomatoes, broth, bay leaves, salt, black pepper, and cayenne. Cover and cook 15 to 20 minutes or until the rice is done. Stir in the shrimp and lemon juice and cook until the shrimp are just done, another 3 to 5 minutes. Serve warm.
Makes 8 servings
498 calories per serving
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