|Nutritional Guidelines (per serving)|
Jambalaya is one of Louisiana's most versatile dishes. It may have one or many proteins added. Some common additions include shrimp, smoked sausage, pork, ham, and crawfish. It can be made with chicken or beef as well. The "holy trinity" combination of onions, peppers, and celery is found in most jambalaya recipes.
Feel free to add some steamed peas to the dish, or add some cooked drained beans.
- 1 broiler chicken (cut up, about 3 pounds)
- paprika to taste
- 3 tablespoons extra virgin olive oil
- 1 cup onion (chopped)
- 1 cup bell pepper (green, chopped)
- 2 ribs celery (chopped)
- 2 cloves garlic (minced)
- 1/2 pound smoked sausage (thinly sliced)
- 2 cans tomatoes (stewed; 14 1/2 ounces each)
- 2 cups chicken broth
- 1 cup rice (long grain)
- 2 teaspoons thyme (dried leaf, crumbled)
- 1 1/2 teaspoons salt (or to taste)
- 1/4 teaspoon pepper
- 1/4 teaspoon hot pepper sauce (Tabasco)
- 1 pound shrimp, shelled and deveined
Rub the chicken pieces with the paprika.
Heat olive oil in a large skillet; add chicken and brown on all sides. Remove chicken from skillet.
Add onion, green bell pepper, celery, and garlic. Sauté over low heat until onion is tender, about 10 minutes.
Stir in sausage, tomatoes, chicken broth, rice, thyme, salt, pepper, and hot sauce. Add chicken and turn to coat with sauce. Bring to a boil. Reduce heat, cover, and simmer for 30 minutes, or until chicken is tender.
Stir in shrimp and cook about 3 to 5 minutes longer, or just until shrimp turns pink.