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30-Minute Jambalaya
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30-Minute Jambalaya

30 minServes 6Nutri-Score C€€
from @cordandthekitchen12 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • boneless skinless chicken thighs (diced)Other700 g
  • smoked andouille sausage (sliced)Other400 g
  • raw shrimp (peeled and deveined)Other400 g
  • olive oilPantry30 ml
  • avocado oilPantry15 ml
  • Creole seasoningSpices15 g
  • garlic powderSpices5 g
  • onion powderSpices5 g
  • smoked paprikaSpices5 g
  • cayenne pepperSpices2 g
  • green bell pepper (diced)Produce1 piece
  • yellow onion (diced)Produce1 piece
  • celery (diced)Produce3 pieces
  • hot saucePantry15 ml
  • garlic pastePantry15 g
  • tomato pastePantry15 g
  • long grain white riceGrains400 g
  • chicken brothPantry960 ml
  • bay leavesSpices2 pieces
  • green onions (sliced, for garnish)Produce3 pieces

per serving

Nutrition

508kcal

Carbs
57 g
Proteins
29 g
Fat
18 g

step by step

Method

  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.
    Step 1

  2. Slice the sausage

    • Slice the smoked andouille sausage.
    • Set aside.
    Step 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.
    Step 3

  4. Brown the sausage

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

  5. Sear the chicken

    • Add the seasoned chicken thighs to the pan.
    • Sear about 5 minutes per side to lock in the flavor.
    Step 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.
    Step 6

  7. Toast the rice

    • Add 2 cups of white rice to the pan.
    • Toast the rice for a couple of minutes.
    Step 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.
    Step 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.
    Step 9

  10. Serve

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