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Creole Andouille and Shrimp Jambalaya
JOHNSONVILLE SAUSAGE17Ingredients
55Minutes
250Calories
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Ingredients
US|METRIC
8 SERVINGS
- 13.5 oz. Johnsonville Andouille (Rope Sausage, cut into coin-slice pieces)
- 1 lb. boneless chicken thighs (cut into dice-size pieces)
- 1 Tbsp. vegetable oil
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped green bell pepper
- garlic (cloves, minced)
- Cajun seasoning (or tablespoons Creole)
- 1 oz. tomato paste
- 1 cup crushed tomatoes
- 1 cup diced tomatoes
- bay leaf
- 1 Tbsp. white sugar
- 1 cup chicken stock
- converted rice (cups uncooked long grain)
- 1 lb. cooked shrimp (thawed)
- parsley (optional)
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Directions
- In a skillet, cook and stir sausage and chicken in oil over a medium-high heat until browned; about 5 minutes. Add vegetables and Creole seasoning, cook and stir for 5 minutes or until vegetables are tender.
- Add tomato paste, cook and stir for 2 minutes. Add the crushed tomatoes, diced tomatoes, bay leaf, sugar and salt. Simmer for 5 minutes to let the flavors blend; stirring occasionally.
- Add stock and bring to a boil. Adjust seasoning and make sure it is a little over seasoned because rice absorbs a lot of flavor. Add rice, stirring well. Return to a boil, cover and simmer on low for 10 minutes.
- Turn off heat, uncover and stir rice. Fold in shrimp and cover for 20-25 minutes to let rice finish cooking and shrimp heat through.
- Garnish with parsley and green onions.
NutritionView More
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250Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories250Calories from Fat100 |
% DAILY VALUE |
Total Fat11g17% |
Saturated Fat2.5g13% |
Trans Fat0g |
Cholesterol160mg53% |
Sodium300mg13% |
Potassium580mg17% |
Protein24g |
Calories from Fat100 |
% DAILY VALUE |
Total Carbohydrate12g4% |
Dietary Fiber3g12% |
Sugars5g |
Vitamin A20% |
Vitamin C50% |
Calcium10% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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