Rating: 4.5 stars
117 Ratings
  • 5 star values: 80
  • 4 star values: 25
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 3

My family loves a lot of flavor and spice in our food and jambalaya delivers. This is my version of a New Orleans jambalaya that's got a nice kick to it but not overly hot for those whose tongues can't handle it.

Recipe Summary

prep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt margarine in a large saucepan over medium heat. Stir in onion, celery, and green pepper; cook until softened, about 5 minutes. Pour in diced tomatoes, chicken broth, and rice; season with basil, garlic, pepper, hot sauce, and bay leaf. Bring to a boil over medium-high heat, then turn heat to medium-low, cover, and simmer until the rice is done, about 20 minutes.

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  • Once the rice has cooked, stir in chicken, sausage, and shrimp. Simmer for a few minutes until heated through. Remove bay leaf before serving.

Nutrition Facts

375 calories; protein 21.1g; carbohydrates 31.9g; fat 16.8g; cholesterol 80mg; sodium 1064.2mg. Full Nutrition
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