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    Jambalaya

    American
    Chicken
    Dinner
    Seafood
    ​

    8 servings

    porții

    20 minutes

    timp activ

    1 hour 10 minutes

    timp total
    Începe gătitul

    Ingrediente

    1 tablespoon olive oil

    1 pound andouille sausage (sliced in 1/4 inch slices)

    1 pound chicken thighs (boneless and skinless, cut in small pieces, chicken breast works as well)

    2 tablespoon butter

    1 large onion (chopped)

    2 stalks celery (diced)

    5 cloves garlic (minced)

    2 medium bell pepper (chopped, I used red and green)

    1½ cups white rice (I used jasmine, long grain)

    1 teaspoon dried oregano

    2 bay leaves

    salt and pepper to taste

    1 teaspoon hot sauce

    2 tablespoon cajun seasoning

    14 ounce crushed tomatoes

    3½ cups chicken broth (low sodium or no sodium added, or water)

    1 pound large shrimp (peeled and deveined, I left the tails on)

    2 green onions (chopped)

    2 tablespoon fresh parsley (chopped)

    Instrucțiuni

    In a large skillet or a dutch oven heat the olive oil over medium-high heat. Add the andouille sausage and chicken thighs and cook for 5 to 7 minutes or until the chicken is cooked through and the sausage has started to brown. Transfer to a plate. Add the 2 tbsp of butter and melt. To it add the onion, celery, peppers and garlic. Cook for 5 min until the onion softens. A

    Stir in the rice and cook for a couple minutes just until it gets a bit toasty. Add dried oregano, bay leaves, salt, pepper, hot sauce, cajun seasoning, crushed tomatoes, chicken broth to the pot and stir. Cook until it comes to a boil, stirring occasionally. Turn down the heat to medium low, cover the Dutch oven and cook for 30 minutes or until the rice is cooked through. Stir every 5 minutes or so to make sure the rice doesn't burn or stick to the bottom of the pot.

    Stir in the shrimp and okra and continue cooking until the shrimp is cooked through and pink.

    Remove the bay leaves and discard. Add the sausage and chicken back to the pot and adjust with seasoning if needed, such as salt, pepper or additional cajun seasoning.

    Serve garnished with green onions and parsley.

    Nutriție

    Dimensiune porție

    -

    Calorii

    601 kcal

    Grăsime totală

    32 g

    Grăsime saturată

    10 g

    Grăsime nesaturată

    -

    Grăsime trans

    -

    Colesterol

    254 mg

    Sodiu

    1118 mg

    Carbohidrați totali

    39 g

    Fibre dietetice

    3 g

    Zaharuri totale

    5 g

    Proteine

    38 g

    8 servings

    porții

    20 minutes

    timp activ

    1 hour 10 minutes

    timp total
    Începe gătitul

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    Ingrediente

    1 tablespoon olive oil

    1 pound andouille sausage (sliced in 1/4 inch slices)

    1 pound chicken thighs (boneless and skinless, cut in small pieces, chicken breast works as well)

    2 tablespoon butter

    1 large onion (chopped)

    2 stalks celery (diced)

    5 cloves garlic (minced)

    2 medium bell pepper (chopped, I used red and green)

    1½ cups white rice (I used jasmine, long grain)

    1 teaspoon dried oregano

    2 bay leaves

    salt and pepper to taste

    1 teaspoon hot sauce

    2 tablespoon cajun seasoning

    14 ounce crushed tomatoes

    3½ cups chicken broth (low sodium or no sodium added, or water)

    1 pound large shrimp (peeled and deveined, I left the tails on)

    2 green onions (chopped)

    2 tablespoon fresh parsley (chopped)

    Instrucțiuni

    1

    In a large skillet or a dutch oven heat the olive oil over medium-high heat. Add the andouille sausage and chicken thighs and cook for 5 to 7 minutes or until the chicken is cooked through and the sausage has started to brown. Transfer to a plate. Add the 2 tbsp of butter and melt. To it add the onion, celery, peppers and garlic. Cook for 5 min until the onion softens. A

    2

    Stir in the rice and cook for a couple minutes just until it gets a bit toasty. Add dried oregano, bay leaves, salt, pepper, hot sauce, cajun seasoning, crushed tomatoes, chicken broth to the pot and stir. Cook until it comes to a boil, stirring occasionally. Turn down the heat to medium low, cover the Dutch oven and cook for 30 minutes or until the rice is cooked through. Stir every 5 minutes or so to make sure the rice doesn't burn or stick to the bottom of the pot.

    3

    Stir in the shrimp and okra and continue cooking until the shrimp is cooked through and pink.

    4

    Remove the bay leaves and discard. Add the sausage and chicken back to the pot and adjust with seasoning if needed, such as salt, pepper or additional cajun seasoning.

    5

    Serve garnished with green onions and parsley.