Chicken, Sausage, and Shrimp Jambalaya
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- 2 lb boneless, skinless chicken breasts
- 16 oz smoked andouille sausage, sliced
- 2 Tbsp olive oil
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped green bell pepper
- 3 cloves garlic, minced
- 3 cups long grain white rice
- 1 (14.5-oz) can petite diced tomatoes
- 1 (10-oz) can diced tomatoes and green chiles
- 5 cups less sodium chicken broth
- 2 Tbsp chopped fresh thyme
- 2 bay leaves
- 1½ lb peeled and deveined, medium raw shrimp
- 1 Tbsp Creole seasoning
- 3 Tbsp chopped fresh parsley
Instructions
- Cut chicken into bite-sized pieces. Cook sausage and chicken in hot oil in a large, deep skillet over medium-high heat 5 minutes or until browned.
- Add onion, celery, bell pepper, and garlic to skillet; cook, stirring frequently, 5 minutes or until tender. Add rice; cook, stirring, until lightly toasted.
- Add both cans of tomatoes, and stir until liquid is absorbed. Add broth, thyme, and bay leaves. Bring to a boil; reduce heat, cover, and simmer 15 minutes or until rice is tender.
- Combine shrimp and seasoning. Add shrimp to rice mixture, and stir until combined. Cook for 3 to 4 minutes or until shrimp are done. Discard bay leaves. Stir in parsley.
Nutritional Information
| Main | Total | |
| Servings | 10 | |
| Calories |
484
|
484
|
| Fat (g) | 12 | 12 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 43 | 43 |
| Carb (g) | 50 | 50 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 1138 | 1138 |
| T. Sugs (g) | 4 | 4 |
| A. Sugs (g) | 1 | 1 |
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