Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
Chicken, Andouille and Shrimp Jambalaya
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- Level: Easy
- Total: 1 hr 5 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 720
- Total Fat
- 35 grams
- Saturated Fat
- 12 grams
- Cholesterol
- 258 milligrams
- Sodium
- 1367 milligrams
- Carbohydrates
- 50 grams
- Dietary Fiber
- 4 grams
- Sugar
- 6 grams
- Protein
- 49 grams
Jambalaya is Louisiana’s famed dish of rice simmered with the Cajun/Creole trinity of vegetables (onion, celery and green bell pepper) and a mix of proteins like sausage, meat, chicken and seafood. This recipe is for a red or Creole-inspired jambalaya, a somewhat tomatoey version popular in New Orleans. Brown jambalaya, made without tomatoes, is often referred to as Cajun jambalaya and is favored in other parts of Louisiana. Whichever version you prefer, jambalaya has a long, rich history, pulling influences from Africa, Spain and France to name a few. We stuck with an old-school Creole-inspired dish here, but there are as many versions of jambalaya as there are cooks, so feel free to vary ingredients and seasonings to suit your taste.
- Level: Easy
- Total: 1 hr 5 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 720
- Total Fat
- 35 grams
- Saturated Fat
- 12 grams
- Cholesterol
- 258 milligrams
- Sodium
- 1367 milligrams
- Carbohydrates
- 50 grams
- Dietary Fiber
- 4 grams
- Sugar
- 6 grams
- Protein
- 49 grams
Ingredients
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Directions
- Heat 1 tablespoon of the oil in a large Dutch oven over medium-high heat. Add the andouille and cook, stirring occasionally, until well browned, about 3 minutes. Transfer to a plate. Season the chicken with 1/2 teaspoon salt and a generous amount of black pepper. Add the remaining tablespoon of oil to the Dutch oven. Add the chicken and brown all over, about 4 minutes. Transfer to the plate with the andouille.
- Reduce the heat to medium and add the butter. Once the butter has melted, add the onion, celery and bell pepper and season with 1 teaspoon salt and several grinds of pepper. Cook, stirring occasionally, until the vegetables are slightly softened, about 4 minutes. Add the tomato paste, garlic, paprika, dried basil, dried thyme and cayenne. Stir to coat the vegetables in the spices and let toast for a minute, then add the tomatoes, broth and bay leaf. Return to a simmer and stir in the andouille and chicken. Adjust the heat so the sauce gently simmers. Cover and cook to develop the flavors of the sauce, about 10 minutes.
- Stir in the rice, cover and simmer for 15 minutes. Stir in the shrimp, cover, and cook 5 minutes. Remove from the heat and let sit, covered, for 5 minutes. Remove the lid, stir in the parsley and scallions and serve, passing hot sauce at the table.
