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Name: JAMBALAYA
Prep time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 3 tablespoons olive oil divided; 2 ribs celery chopped; 1 white onion diced; 3 small bell peppers cored and diced (I used a yellow, red and green bell pepper); 1-2 jalapeno peppers seeded and finely chopped (*more/ to taste see note below); 4 cloves garlic minced; 2 boneless skinless chicken breasts cut into bite-sized pieces; 1 pound andouille sausage thinly sliced into rounds; 3 cups chicken stock; 1 (14 ounces) can crushed tomatoes; 1 1/2 cups uncooked short grain white rice (you can use brown but you’ll need to cook it separately if you do, otherwise it takes significantly longer to cook than white rice)!; 2 tablespoons Cajun seasoning (**more/less to taste see note below); 1 bay leaf; 1 teaspoons thyme crushed; 1/4 teaspoon cayenne pepper; 1 pound raw shrimp peeled and deveined; (optional) 1 cup thinly-sliced okra; salt and pepper; (optional garnishes: chopped fresh parsley thinly-sliced green onions, hot sauce)

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INGREDIENTS

3 tablespoons olive oil ; divided
2 ribs celery ; chopped
1 white onion diced
3 small bell peppers ; cored and diced (I used a yellow, red and green bell pepper)
1-2 jalapeno peppers seeded and finely chopped (*more/ ; to taste see note below)
4 cloves garlic ; minced
2 boneless skinless chicken breasts ; cut into bite-sized pieces
1 pound andouille sausage ; thinly sliced into rounds
3 cups chicken stock
1 (14 ounces) can crushed tomatoes
1 1/2 cups uncooked short grain white rice (you can use brown ; but you’ll need to cook it separately if you do, otherwise it takes significantly longer to cook than white rice)!
2 tablespoons Cajun seasoning (**more/less ; to taste see note below)
1 bay leaf
1 teaspoons thyme ; crushed
1/4 teaspoon cayenne pepper
1 pound raw shrimp ; peeled and deveined
(optional) 1 cup thinly-sliced okra
salt and pepper
(optional garnishes: chopped fresh parsley ; thinly-sliced green onions, hot sauce)

INSTRUCTIONS

Add the chicken stock, tomatoes, rice, Cajun seasoning, bay leaf, thyme, and cayenne, and stir to combine. Reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is cooked, stirring occasionally. (Don’t forget to stir, or the rice may burn on the bottom of the pan.)

Once the rice is tender, add in the shrimp and okra and stir to combine. Let the mixture continue to simmer, stirring occasionally, until the shrimp are cooked and pink. Remove bay leaf and season the jambalaya with salt and pepper and hot sauce and additional Cajun seasoning if needed. Remove from heat.

Serve warm with optional garnishes if desired. Or refrigerate and store in a sealed container for up to 3 days.

NOTES

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JAMBALAYA

3 tablespoons olive oil divided
2  ribs celery chopped
1  white onion diced 
3 small bell peppers cored and diced (I used a yellow, red and green bell pepper)
1-2  jalapeno peppers seeded and finely chopped (*more/ to taste see note below)
4  cloves garlic minced
2  boneless skinless chicken breasts cut into bite-sized pieces
1 pound andouille sausage thinly sliced into rounds
3 cups chicken stock 
1  (14 ounces) can crushed tomatoes 
1 1/2 cups uncooked short grain white rice (you can use brown but you’ll need to cook it separately if you do, otherwise it takes significantly longer to cook than white rice)!
2 tablespoons Cajun seasoning (**more/less to taste see note below)
1  bay leaf 
1 teaspoons thyme crushed
1/4 teaspoon cayenne pepper 
1 pound raw shrimp peeled and deveined
  (optional) 1 cup thinly-sliced okra 
  salt and pepper 
  (optional garnishes: chopped fresh parsley thinly-sliced green onions, hot sauce)

Heat 2 tablespoons olive oil in a stock pot (or a very large/deep saute pan) over medium-high heat. Add celery, onion, bell peppers, jalapeno and garlic. Saute for about 5 minutes, stirring occasionally, until the vegetables are soft and mostly cooked. Add the remaining 1 tablespoon of olive oil, chicken and sausage, and stir to combine. Continue sauteing for an additional 5 minutes, or until the chicken is no longer pink and mostly cooked.
Add the chicken stock, tomatoes, rice, Cajun seasoning, bay leaf, thyme, and cayenne, and stir to combine. Reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is cooked, stirring occasionally. (Don’t forget to stir, or the rice may burn on the bottom of the pan.)
Once the rice is tender, add in the shrimp and okra and stir to combine. Let the mixture continue to simmer, stirring occasionally, until the shrimp are cooked and pink. Remove bay leaf and season the jambalaya with salt and pepper and hot sauce and additional Cajun seasoning if needed. Remove from heat.
Serve warm with optional garnishes if desired.  Or refrigerate and store in a sealed container for up to 3 days.

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Nutrition

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Serving Size: 1 (2452g)
Recipe Makes: 1

Calories: 2506
Calories from Fat: 1404 (56%)

Amt Per Serving		% DV

	Total Fat 156g	208 %
	Saturated Fat 47.5g	238 %
	Monounsaturated Fat 70.6g
	Polyunsanturated Fat 23.5g
Cholesterol 1059.2mg		326 %
Sodium 5756mg		198 %
Potassium 3752.9mg		99 %
Total Carbohydrate 63.1g		19 %
	Dietary Fiber 2.2g	9 %
	Sugars, other 60.8g
Protein 198.4g		283 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2506

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