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    You are in: Home / Recipes / Chicken Jambalaya Recipe
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    Chicken Jambalaya

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    Da Huz's Note:

    Chicken, shrimp, spicy sausage, rice... yummy! From "The Essential Rice Cookbook" published by Borders. Add cayenne pepper to taste, this is not super spicy.

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    Serves: 4-6


    Units: US | Metric


    1. 1
      Combine the dried spices, the serrano peppers, the onion, the celery, and the bell pepper in a bowl. Leave the seeds with the peppers! Mix and set aside.
    2. 2
      Heat chicken stock to boiling while completing the next steps.
    3. 3
      Heat oil in a large, deep, thick-bottomed sauce pan. Fry the sausage coins over medium heat until fully cooked. Remove, leaving as much oil as possible.
    4. 4
      Heat sauce pan to very hot, sear the chicken, then reduce heat to medium and fry until cooked through. Remove, leaving as much oil as possible.
    5. 5
      Add veggie mixture to the sauce pan and fry until the onions and peppers begin to brown. Add bay leaves and Tabasco and fry for about 2 minutes. Add chopped tomatoes and fry for about 2 minutes.
    6. 6
      Add sausage and chicken back to the saucepan. Add the rice and stir to coat each grain. Add boiling stock. Do NOT stir anymore!
    7. 7
      Simmer uncovered for 25-30 minutes, or until moisture has been absorbed and rice is tender. Add the shrimp, cover the sauce pan, and let it rest (and steam the shrimp) for 10 minutes.

    Ratings & Reviews:


    Nutritional Facts for Chicken Jambalaya

    Serving Size: 1 (516 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 795.5
    Calories from Fat 327
    Total Fat 36.3 g
    Saturated Fat 8.4 g
    Cholesterol 275.6 mg
    Sodium 1327.3 mg
    Total Carbohydrate 50.5 g
    Dietary Fiber 4.1 g
    Sugars 6.1 g
    Protein 63.3 g

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