• 4servings
  • 10minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, C, D
MineralsIodine, Fluorine, Chromium, Manganese, Silicon, Potassium

Ingredients Jump to Instructions ↓

  1. 2 cups enriched white rice

  2. 1 tablespoon extra-virgin olive oil , once around the pan

  3. 1 tablespoon butter

  4. 1 pound boneless, skinless white or dark meat chicken

  5. 3/4 pound andouille, casing removed and diced

  6. 1 medium onion , chopped

  7. 2 ribs celery , chopped

  8. 1 green bell pepper , chopped

  9. 1 bay leaf , fresh or dried

  10. Several drops hot sauce or 2 pinches cayenne pepper

  11. 2 to 3 tablespoons (a handful) all-purpose flour

  12. 1 (14-ounce) can diced tomatoes in juice

  13. 1(14-ounce) can or paper container chicken stock or broth

  14. 1 teaspoon (1/3 palmful) cumin

  15. 1 rounded teaspoon (1/2 palmful) dark chili powder

  16. 1 teaspoon (1/3 palmful) poultry seasoning

  17. 1 teaspoon Worcestershire sauce

  18. 1 pound medium shrimp , raw, deveined and peeled (ask for easy peel at fish counter)

  19. Coarse salt and black pepper

  20. Chopped scallion s, for garnish

  21. Fresh thyme , chopped for garnish

Instructions Jump to Ingredients ↑

  1. Cook rice to package directions.

  2. Place a large, deep skillet over medium high heat. Add oil and butter to the pan. Cube chicken and place in hot oil and butter. Brown chicken 3 minutes, add sausage, and cook 2 minutes more. Add onion, celery, pepper, bay, and cayenne.

  3. Saute vegetables 5 minutes, sprinkle flour over the pan and cook 1 or 2 minutes more. Stir in tomatoes and broth and season with cumin, chili, poultry seasoning, and Worcestershire. Bring liquids to a boil and add shrimp.

  4. Simmer shrimp 5 minutes until pink and firm. Remove the pot from the heat and place on a trivet. Ladle jambalaya into shallow bowls. Using an ice cream scoop, place a scoop of rice on to the center of the bowlfuls of jambalaya. Sprinkle dishes with salt, pepper, chopped scallions, and thyme leaves.


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