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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (2452g)|
|Recipe Makes: 1|
|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 %|
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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.
Calories per serving: 2506
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