Description
A flavorful and hearty jambalaya recipe featuring rice, spices, and a mix of proteins.
Ingrédients
L'échelle
- 1 pound chicken breast, diced
- 1 pound shrimp, peeled and deveined
- 1 pound andouille sausage, sliced
- 2 cups long-grain rice
- 4 cups chicken broth
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 can diced tomatoes
- 2 tablespoons Cajun seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chicken and sausage. Cook until browned.
- Add onion, bell pepper, celery, and garlic. Sauté until softened.
- Stir in rice and Cajun seasoning. Cook for 2 minutes.
- Add chicken broth and tomatoes. Bring to a boil.
- Reduce heat, cover, and simmer for 20 minutes.
- Add shrimp and cook until pink, about 5 minutes.
- Season with salt and pepper. Serve hot.
Notes
- Adjust spice level by varying Cajun seasoning.
- Use fresh or frozen shrimp as available.
- Leftovers can be stored in the fridge for up to 3 days.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 30 minutes
- Catégorie: Main Dish
- Méthode: Stovetop
- Cuisine: Creole
La Nutrition
- Taille D'Une Portion: 1 cup
- Calories: 450
- Sucre: 3g
- De Sodium: 800mg
- La graisse: 15g
- Graisses Saturées: 4g
- Les Graisses Insaturées: 10g
- Les Gras Trans: 0g
- Les hydrates de carbone: 50g
- La fibre: 2g
- La protéine: 30g
- Le taux de cholestérol: 150mg
Mots-clés: jambalaya recipe, Cajun cooking, one-pot meals