Creole Jambalaya
You can lighten up traditional Creole Jambalaya without sacrificing any of the spicy flavours!
Servings: 8 servings
Calories: 277kcal
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion diced
- 3 celery ribs sliced diagonally
- 3 bell peppers mix of red and green
- ½ teaspoon salt
- 1 teaspoon black pepper
- 3 cloves garlic minced
- 1 lb chicken breast boneless, skinless, 1" cubes
- ½ teaspoon paprika
- 1 teaspoon dried oregano
- 1 andouille sausage sliced cross-wise
- 2 Tbsps ketchup
- 2 cups shrimp stock or chicken broth if you prefer
- 1 28 oz can diced tomatoes drained of liquid
- 1 cup long grain rice
- 2 tsps Homemade Cajun Seasoning or commercial mix of your choice
- 1 ½ lbs shrimp peeled and deveined
Instructions
- Heat olive oil in a large Dutch oven. Sauté onion and celery about 4 minutes. Add bell peppers and salt and pepper. Cook another 3 minutes. Add garlic and cook 1 minute more.
- Add chicken cubes, paprika and oregano. Cook over medium high heat about 5 minutes until chicken is browned. If your sausage is raw add the slices at the same time as the chicken and brown it.
- Add the ketchup, tomatoes, shrimp stock, cajun seasoning and rice. Cover the pot and simmer about 20 minutes until rice is cooked and most of the liquid is absorbed.
- Add the shrimp and stir it in. Turn heat to low and let shrimp cook in the mix about 4-5 minutes.
- Remove from heat and serve. Pass additional red pepper flakes if desired.
Nutrition
Calories: 277kcal | Carbohydrates: 18g | Protein: 25g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 74mg | Sodium: 837mg | Potassium: 650mg | Fiber: 3g | Sugar: 7g