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30-Minute Jambalaya
Hoofdgerecht

30-Minute Jambalaya

30 minVoor 6Nutri-Score C€€
van @cordandthekitchen12 imports0 keer gekookt
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wat je nodig hebt

Ingrediënten

6 personen
  • boneless skinless chicken thighs (diced)Overig700 g
  • smoked andouille sausage (sliced)Overig400 g
  • raw shrimp (peeled and deveined)Overig400 g
  • olive oilVoorraadkast30 ml
  • avocado oilVoorraadkast15 ml
  • Creole seasoningKruiden en specerijen15 g
  • garlic powderKruiden en specerijen5 g
  • onion powderKruiden en specerijen5 g
  • smoked paprikaKruiden en specerijen5 g
  • cayenne pepperKruiden en specerijen2 g
  • green bell pepper (diced)Groente en fruit1 stuk
  • yellow onion (diced)Groente en fruit1 stuk
  • celery (diced)Groente en fruit3 stukken
  • hot sauceVoorraadkast15 ml
  • garlic pasteVoorraadkast15 g
  • tomato pasteVoorraadkast15 g
  • long grain white riceGranen400 g
  • chicken brothVoorraadkast960 ml
  • bay leavesKruiden en specerijen2 stukken
  • green onions (sliced, for garnish)Groente en fruit3 stukken

per portie

Voedingswaarden

508kcal

Koolhydraten
57 g
Eiwitten
29 g
Vetten
18 g

stap voor stap

Bereiding

  1. Prep the holy trinity

    • Dice the green bell pepper, yellow onion and celery.
    • Use a food processor to make this go faster.
    • Set aside.
    Stap 1

  2. Slice the sausage

    • Slice the smoked andouille sausage.
    • Set aside.
    Stap 2

  3. Season the chicken

    • Coat the boneless, skinless chicken thighs with a little olive oil.
    • Season with cayenne pepper, garlic powder, onion powder, Creole seasoning and smoked paprika.
    Stap 3

  4. Brown the sausage

    • Heat avocado oil in the pan.
    • Add the smoked sausage and brown it quickly until nicely colored.
    Stap 4

  5. Sear the chicken

    • Add the seasoned chicken thighs to the pan.
    • Sear about 5 minutes per side to lock in the flavor.
    Stap 5

  6. Cook down the trinity

    • Drop the diced bell pepper, onion and celery into the pan.
    • Cook down the vegetables.
    • Season the veggies with hot sauce and more Creole seasoning.
    • Add garlic paste and about a tablespoon of tomato paste.
    Stap 6

  7. Toast the rice

    • Add 2 cups of white rice to the pan.
    • Toast the rice for a couple of minutes.
    Stap 7

  8. Simmer the jambalaya

    • Since you used 2 cups of rice, add 4 cups of chicken broth.
    • Add the sausage back in.
    • Add the diced chicken thighs.
    • Add the bay leaves.
    • Cover with a lid and let it simmer for about 18 to 25 minutes, depending on the rice you have.
    Stap 8

  9. Add the shrimp

    • With 5 minutes left, add the shrimp.
    • Shrimp don't take long to cook, that's why they go in last.
    • Let it finish off.
    Stap 9

  10. Serve

    • Fluff the jambalaya and garnish with sliced green onions.
    • Taste and enjoy.
    Stap 10
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