This Jampalaya recipe is brimming with three proteins including tender shrimp, chicken and sausage, and it’s loaded with hearty rice and a colorful array of nutritious vegetables. That’s a delicious cajun spice blend!
INGREDIENTS
- 2 tablespoons peanut oil, divided
- 1 teaspoon salt
- 2 stalks celery, diced
- 1 onion, diced
- 1 pound boneless, skinless chicken thighs, cubed
- 1 teaspoon paprika
- 5 cloves garlic, minced
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon Cajun seasoning
- 1 teaspoon cayenne
- 4 andouille sausages, cooked and sliced
- 1 green pepper, diced
- 1 jalapeño, minced
- 1 teaspoon salt
- 1½ cups chicken stock
- 2 cups crushed tomatoes
- 3 cups rice, cooked al dente
- 2 bay leaves
- 1 pound shrimp, peeled and deveined
KICHENTOOLS
- Dutch oven
- Wooden or Metal slotted spoon
INSTRUCTIONS
- PREP TIME: 20 minutes
- COOK TIME: 45 minutes
- TOTAL TIME: 1 hour 5 minutes
- Heat 1 tbsp peanut oil in a pot to medium heat.
- Stir the chicken, paprika, black pepper, garlic powder, Cajun seasoning, cayenne, salt until coat.
- When chicken is completely cooked, add the sausages and cook in 3 minutes. Remove the chicken and sausage from the pot and set aside.
- Add 1 tbsp of oil to the same pot. Add the onion, celery, green pepper, jalapeño, garlic, and salt and cook about 8-10 minutes.
- Add the chicken, sausage back into the pot and stir well added chicken stock, crushed tomatoes, cooked rice, and bay leaves.
- Simmer in 10 minutes.
- Add the shrimp and cook about 8 minutes.
PROTIPS
- Refrigerate any leftovers for up to 3 days.
- Serve with savory crepes, cornbread, okra, corn maque choux, cucumber-tomato salad, zucchini, Swiss chard.
NUTRITION
- Per Serving: 468 calories;
- 6 g carbohydrates;
- 6 g fat;
- 2 g protein;
- 71 mg cholesterol;
- 1632 mg sodium.
Best Jampalaya Recipe
This Jampalaya recipe is brimming with three proteins including tender shrimp, chicken and sausage, and it's loaded with hearty rice and a colorful array of nutritious vegetables. That’s a delicious cajun spice blend!
Equipment
- Dutch oven
- Wooden or Metal slotted spoon
Ingredients
- 2 tablespoons peanut oil divided
- 1 teaspoon salt
- 2 stalks celery diced
- 1 onion diced
- 1 pound boneless skinless chicken thighs, cubed
- 1 teaspoon paprika
- 5 cloves garlic minced
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon Cajun seasoning
- 1 teaspoon cayenne
- 4 andouille sausages cooked and sliced
- 1 green pepper diced
- 1 jalapeño minced
- 1 teaspoon salt
- 1½ cups chicken stock
- 2 cups crushed tomatoes
- 3 cups rice cooked al dente
- 2 bay leaves
- 1 pound shrimp peeled and deveined
Instructions
- Heat 1 tbsp peanut oil in a pot to medium heat.
- Stir the chicken, paprika, black pepper, garlic powder, Cajun seasoning, cayenne, salt until coat.
- When chicken is completely cooked, add the sausages and cook in 3 minutes. Remove the chicken and sausage from the pot and set aside.
- Add 1 tbsp of oil to the same pot. Add the onion, celery, green pepper, jalapeño, garlic, and salt and cook about 8-10 minutes.
- Add the chicken, sausage back into the pot and stir well added chicken stock, crushed tomatoes, cooked rice, and bay leaves.
- Simmer in 10 minutes.
- Add the shrimp and cook about 8 minutes.
Notes
- Refrigerate any leftovers for up to 3 days.
- Serve with savory crepes, cornbread, okra, corn maque choux, cucumber-tomato salad, zucchini, swiss chard.
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