Jambalaya

Name: Jambalaya
Cook time: P1H
Total time: P1H
Yield: 10
Cuisine: Creole
Ingredients: celery stalks; sweet bell peppers; red onion; white onion; yellow onion; garlic; basil; oregano; thyme; tomatoes; sundried tomatoes; chicken; chicken wings; bay leaves; red pepper flakes; andouille; shrimp

Submitted by lfarnen

YIELD

10 servings

PREP

10 min

COOK

1 hrs

READY

1 hrs

Ingredients

EACH CELERY STALKS
trimmed, sliced

EACH SWEET BELL PEPPERS
stemmed, cored, seeded

MEDIUM RED ONION
peeled, quartered

MEDIUM WHITE ONION
peeled, quartered

MEDIUM YELLOW ONION
peeled, quartered

HEAD GARLIC
separated into cloves *

BUNCH BASIL *

BUNCH OREGANO *

BUNCH THYME *

CANS TOMATOES
diced *

CUPS SUNDRIED TOMATOES
cut up

POUNDS CHICKEN
boneless

POUND CHICKEN WINGS
boneless

EACH BAY LEAVES *

TABLESPOONS RED PEPPER FLAKES

POUNDS ANDOUILLE *

POUNDS SHRIMP
peeled

Directions

Purée celery, peppers, onions, garlic and herbs (except the bay leaf) in a food processor.

Transfer to a large pot; add the canned and sun-dried tomatoes, the chicken, bay leaves and chile powder.

Cover and bring to a boil.

Reduce heat to medium an cook for about 35 minutes.

While the mixture cooks, thinly slice the andouille sausage and roast in 350℉ (180℃) F oven for about 15 minutes (this will render out a lot of the grease).

Add andouille to the pot, reduce heat to a simmer, and cook for about 30 minutes.

Add shrimp and cook for about 5 minutes.

Season with salt to taste.

Serve over rice.

* not incl. in nutrient facts

Comments

Nutrition Facts

374g

Amount per Serving

Calories 466 34% of calories from fat

% Daily Value *

Total Fat 17g 27%

Saturated Fat 5g 24%

Trans Fat 0g

Cholesterol 296mg 99%

Sodium 568mg 24%

Total Carbohydrate 5g 5%

Dietary Fiber 3g 13%

Sugars g

Protein 121g

Vitamin A 28% • Vitamin C 134%

Calcium 10% • Iron 34%