Jambalaya
A traditional New Orleans dish, perfect for weekend entertaining. Make it easily at home! Perfectly balance your plate: Serve with 1 cup dark leafy greens or steamed veggies and ½ Tbsp Epicure Salad Dressing
Ingredients
Makes: 8 servings
- 1 lb (450 g) boneless, skinless chicken thighs, cubed
- 1/2 lb (225 g) andouille or Italian sausage, or cured ham, sliced
- 1 Tbsp (15 ml) oil
- 1 1/2 C (375 ml) rice
- 1 can 28 oz (796 ml) diced tomatoes
- 1 pkg Jambalaya Seasoning (pack of 3)
- 3 C (750 ml) water
- 1 lb (450 g) shrimp, optional
Preparation
- Preheat oven to 350° F.
- Heat a large pot over medium-high heat and brown chicken and Italian sausage in oil.
- Stir in rice, tomatoes,seasoning, and water. Bring to a boil, stir, cover, and bake in the oven for 35–40 min.
- Top with shrimp during last 5 min of cooking, if desired.
| Nutritional Serving Size | |
| Calories | 270 |
| Fat | 11 g |
| Saturated Fat | 4 g |
| Transfat | 0 g |
| Cholesterol | 70 mg |
| Sodium | 560 mg |
| Carbohydrates | 34 g |
| Fibre | 2 g |
| Sugar | 4 g |
| Protein | 24 g |
Jambalaya Seasoning (pack of 3)
$10.00
$10.00