Cook the Jambalaya rice mix, plus the additional cup of white rice, as directed on the package, but use four cups of chicken broth instead of water.
While the rice starts to cook, chop the Andouille sausage into thin circles and fry in a large frying pan. Remove the cooked sausage from the pan and set aside.
Chop chicken breasts into small chunks, then saute in the leftover grease from the sausage.
After the chicken is mostly cooked, add all the chopped vegetables to the pan and continue to saute.
Add all fried ingredients (Andouille, chicken and veggies) as well as the canned tomatoes to the rice mixture and stir regularly.
Add the shrimp near the end and cook for at least 5 minutes.
Stir the pot regularly so all flavors are well-blended. Add a generous sprinkling of Tony Chachere Seasoning if you desire.
When the rice is fully-cooked, you can eat!!
It's important to stir the jambalaya pot frequently so rice does not stick to the bottom. Add water or more chicken broth any time or when re-heating.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (895g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 833 (59%)|
|Amt Per Serving||% DV|
|Total Fat 92.6g||123 %|
|Saturated Fat 26.5g||132 %|
|Monounsaturated Fat 38.3g|
|Polyunsanturated Fat 19.9g|
|Cholesterol 460mg||142 %|
|Sodium 440.1mg||15 %|
|Potassium 1275.2mg||34 %|
|Total Carbohydrate 22.1g||6 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 21g|
|Protein 116.3g||166 %|
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.
Calories per serving: 1419
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!