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    You are in: Home / Recipes / Jambalaya Recipe
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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    Gluten Free Mama's Note:

    I originally got this recipe from Anne Lindsay's Light Kitchen and tweaked it to my taste. It is delicious and always a hit.

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    Units: US | Metric


    1. 1
      In a large Dutch oven, melt butter over medium-high heat; cook onion, celery and garlic until softened. Add green and red pepper, bay leaves, oregano, thyme, salt, pepper and cayenne. Cook until all softened and remove from pot.
    2. 2
      Add sausage to the pot and start to brown; add chicken. When they are starting to brown well, add vegetables back to the pot.
    3. 3
      Add rice and stir well. Add tomatoes, tomato sauce and stock; bring to boil. Stir in shrimp.
    4. 4
      Bake, covered in a 375 degree oven for 40 minutes or until rice is tender. Discard bay leaves.
    5. 5
      Sprinkle individual servings with parsley and green onions.

    Ratings & Reviews:

    • on April 05, 2011


      This was delicious. I did have to add a little more liquid for the rice to cook enough. This makes a huge amount and I will be freezing some of the leftovers in vacuum boiling bags to bring camping. This will make a hearty meal after hiking all day. Thanks for a great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 04, 2009



    Nutritional Facts for Jambalaya

    Serving Size: 1 (558 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 652.5
    Calories from Fat 259
    Total Fat 28.8 g
    Saturated Fat 9.9 g
    Cholesterol 151.4 mg
    Sodium 1375.2 mg
    Total Carbohydrate 62.8 g
    Dietary Fiber 4.1 g
    Sugars 8.5 g
    Protein 33.5 g

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