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Dena's Jambalaya
Nb persons: 0
Yield:
Preparation time: 25 minutes
Total time:
Source:
| JAMBALAYA Other: 35 minutes Yield: Makes 8 servings Ingredients | |
| 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 |
Preparation
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.
Nutritional Information
Calories:
498 (36% from fat)
Fat:
20g (sat 6g)
Protein:
37mg
Carbohydrate:
40g
Fiber:
2g
Cholesterol:
167mg
Iron:
5mg
Sodium:
1049mg
Calcium:
128mg
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