Jambalaya
Jambalaya - a hallmark of Creole cooking, a living and pulsating testimony to the rich cultural synthesis that defines Louisiana.
Equipment
- Large Dutch oven (Heavy-bottomed pot)
- Wooden spoon
- Chef's Knife
- Cutting board
- Measuring spoons
- Can opener
Ingredients
- 3 tbsp olive oil
- 2 skinless chicken breasts
- 1 pound Andouille sausage
- 2 ribs celery diced
- 1 jalapeño pepper
- 1 white onion
- 4 cloves garlic
- 14 ounce crushed tomato
- 3-4 scoops chicken stock
- 11/2 cups long grain white rice
- 2 tbsp Cajun seasoning
- 1 tsp dried thyme
- ¼ tsp cayenne pepper
- 1 bay leaf
- 1 pound raw large shrimp
- thinly-sliced okra
- Kosher salt
Nutrition
Serving: 6people | Calories: 465kcal | Carbohydrates: 42g | Protein: 28g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 73mg | Sodium: 1633mg | Potassium: 666mg | Fiber: 3g | Sugar: 2g | Vitamin C: 20mg | Calcium: 67mg | Iron: 4mg