All Recipes Best Recipe Seafood Shellfish Shrimp

Ingredients

3 cups chicken broth, divided 1 ½ cups white rice 1 pound andouille sausage, diced 1 large sweet onion (such as Vidalia®), chopped 3 green onions, or to taste, chopped 1 cup chopped celery 1 large green bell pepper, chopped 2 tablespoons Creole seasoning (such as Tony Cachere's®) 2 tablespoons minced garlic 1 teaspoon hot sauce (such as Frank's® RedHot ®) ground black pepper to taste 1 (14.5 ounce) can tomato sauce 1 (14.5 ounce) can diced tomatoes 1 pound shrimp, peeled and deveined 1 cooked whole chicken breast, shredded 1 cup chicken broth

Nutrition Info

422.9 calories carbohydrate: 36.5 g cholesterol: 135.2 mg fat: 18.6 g fiber: 2.2 g protein: 24.8 g saturatedFat: 6.1 g servingSize: - sodium: 1467.5 mg sugar: 3.4 g transFat: : - unsaturatedFat: : -

Bring 3 cups chicken broth and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
Heat cast-iron Dutch oven over medium-high heat. Cook and stir andouille sausage in hot pot until browned, about 5 minutes. Remove sausage from the pot with a slotted spoon, retaining any drippings in the pot.
Saute sweet onion, green onions, celery, and bell pepper in the sausage drippings until tender, 5 to 7 minutes. Season vegetable mixture with Creole seasoning, minced garlic, hot sauce, and black pepper, cook for 1 minute more.
Pour tomato sauce and diced tomatoes over the vegetable mixture, stir and add shrimp, shredded chicken, browned sausage, and 1 cup chicken broth into the tomato mixture. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until he shrimp are no longer translucent, 10 to 15 minutes.
Scoop rice into bowls and ladle jambalaya over the rice.

8 servings

A Cajun jambalaya that suits the whole family!