Description
This Jambalaya Dutch Oven is made with sausage, shrimp, chicken, lots of seasonings, tomatoes, rice, and chicken broth.
Ingredients
Scale
- 2 tablespoons of olive oil
- 1 pound of spicy sausage, diced
- 1 pound of shrimp, cleaned and deveined
- 1 pound of boneless chicken breast, cut into bite size pieces
- 1 (14 oz) can of diced tomato
- 1 bell pepper, diced
- 1 onion, diced
- 3 celery sticks, chopped
- 2 cloves of minced garlic
- 2 tablespoons of tomato paste
- 1 teaspoon of Worcestershire sauce
- 1 teaspoon of old bay
- 1 teaspoon of ground cumin
- 1 teaspoon of oregano
- 1 teaspoon of chili powder
- 1 teaspoon of cayenne pepper
- 2 bay leaves
- 1 cup of long grain rice
- 2 cups of chicken broth
- Salt and pepper
- Optional: Scallions to garnish
Instructions
- In a large dutch oven on medium heat, add olive oil, garlic, bell pepper, celery and onion and stir for about five minutes.
- Move the vegetables to one side of the pan and add the chicken, old bay, cayenne, oregano and bay leaves. Salt and pepper to your liking.
- Cook until the chicken is golden, stirring, about another 5 minutes. (Don't worry - you don't have to cook all the way through yet since everything will be cooking in the broth).
- Add the tomato paste, the sausage, and the cumin, chili powder, salt and pepper. Cook for 4 minutes, stirring frequently.
- Add the diced tomatoes, broth, rice, and the Worcestershire sauce. Bring to a boil. Close the lid and cook for 20 minutes, or however long the rice package says.
- Add the shrimp and cook until pink, about 3-4 minutes.
- Garnish with scallions.
Notes
- Cook the shrimp at the end since it cooks quickly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: Cajun
Nutrition
- Serving Size: 1
- Calories: 381.5
- Sugar: 5.1 g
- Sodium: 907.2 mg
- Fat: 16.4 g
- Saturated Fat: 5.2 g
- Carbohydrates: 24.6 g
- Fiber: 2.0 g
- Protein: 32.8 g
- Cholesterol: 146.4 mg
