*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
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Made as written and my only complaint was that this was just a tad too spicy and salty. I think the Tony's should be cut back to one tablespoon and that would solve both issues. Other than that, this was perfect. Cooking the rice in broth makes all the difference in the world when it comes to flavor. Thanks for sharing Mandybelcanto!
AWESOME recipe! I added a 1/2 tsp of crushed red pepper, because I was worried it wouldn't be hot enough... and it was the PERFECT amount of heat! I didn't put chicken in mine, but that's just from laziness and not wanting to cook it, and I recommend (if using pre-cooked sausage/shrimp) to use some olive oil when sautéing veggies, and I cooked it for 10 minutes with the tomatoes and everything thrown in, then added the already cooked shrimp and sausage in and let it simmer for just a few minutes. Outside of using precooked meat and adding some crushed red pepper, I followed everything and it was so good! Thank you very much for the recipe.
6-21-2019 ~What a winner of a dish! I don’t care for highly spicy foods, nor do Hubs’ sensitive innards, so I had to work with this a bit to limit the heat factor. In addition to reducing the amount of Creole seasoning by half, I omitted the ground pepper and hot sauce altogether. I liked the idea of dicing the sausage, as it spread its own heat more evenly! The level of spice was perfect for me, but for Hubs it still was a little too much because of the andouille. So, since andouille seems like kielbasa with a bit of red pepper flakes, those with spicy heat issues like his might want to just use kielbasa instead. Scaling this to three servings made it impractical to use only portions of cans of both tomato sauce and diced tomatoes, so I simply used an entire can of petite diced tomatoes. I cooked the chicken in strips (not shredded) with the sausage and didn’t add the shrimp until the last few minutes of cooking. The finished dish, with the heat level adjustments, was simple perfection. It has an appealing flavor with its trio of meats and Creole spice. Creole comfort food! Hubs, who generally won’t take anything to work for his lunch that he has to eat with a fork, happily took the leftovers today. Darn it.
The ingredients call for only 2 cups of broth yet the directions have us add 4 cups. Also 15 minutes to cook shrimp will make them chewy. I cooked them for only 7 minutes and they came out great. Other than this great recipe.
I use boneless, skinless chicken thighs instead of breasts because the meat is more tender. And I use red and green bell peppers. About two of them and I left out the green onion. Its absolutely awesome.
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