Ingredients

13

Count

Nutrition

393

Calories

Ready In

PT20M PT35M

55

Mins

Difficulty

Hard

Nutritional Facts

  • 393 calories
  • sodium478
  • protein26
  • calories393kcal
  • cholesterol98
  • sugar2
  • fat21
  • saturated fat21
  • unsaturated fat13
  • trans fat0
  • carbohydrates23

Jambalaya


Step 1

Estimated Time:

Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.

Step 1 -- Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.

Step 2

Estimated Time:

In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in Creoleans creole sauce, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.

Step 2 -- In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in Creoleans creole sauce, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.

Step 3

Estimated Time:

Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.

Step 3 -- Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.

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Ingredients

  • 2 Peanut Oil
  • 3 General Cajun Spice
  • 10 Andouille Sausage, Sliced
  • 1 Boneless Chicken Breast, 1 Inch Pieches
  • 1 Onion, Diced
  • 1 Green Bell Pepper, Diced
  • 2 Stalks Celery, Diced
  • 3 Clovess Garlic, Minced
  • 450 Creole Sauce
  • 1/2 Hot Pepper Sauce
  • 1 Worcestershire Sauce
  • 1 1/4 Uncooked White Rice
  • 2 1/2 Chicken Stock

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