Get ready for a Mardi Gras dinner for the whole family using this recipe to get a big pot of the classic sausage, shrimp, chicken, and rice dish.
Preparation Time
15 mins
Cooking Time
40 mins
Total Time
55 mins
Calories
423 Calories
Recipe Instructions
Step 1
Bring 3 cups chicken broth and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
Step 2
Heat cast-iron Dutch oven over medium-high heat. Cook and stir andouille sausage in hot pot until browned, about 5 minutes. Remove sausage from the pot with a slotted spoon, retaining any drippings in the pot.
Step 3
Saute sweet onion, green onions, celery, and bell pepper in the sausage drippings until tender, 5 to 7 minutes. Season vegetable mixture with Creole seasoning, minced garlic, hot sauce, and black pepper; cook for 1 minute more.
Step 4
Pour tomato sauce and diced tomatoes over the vegetable mixture; stir and add shrimp, shredded chicken, browned sausage, and 1 cup chicken broth into the tomato mixture. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until he shrimp are no longer translucent, 10 to 15 minutes.
Step 5
Scoop rice into bowls and ladle jambalaya over the rice.
Ingredients
1 cup chopped celery
ground black pepper to taste
2 tablespoons minced garlic
1 cup chicken broth
1 (14.5 ounce) can diced tomatoes
1 pound shrimp, peeled and deveined
1 pound andouille sausage, diced
1 large green bell pepper, chopped
1 ½ cups white rice
1 (14.5 ounce) can tomato sauce
3 cups chicken broth, divided
1 large sweet onion (such as Vidalia®), chopped
3 green onions, or to taste, chopped
2 tablespoons Creole seasoning (such as Tony Cachere's®)
