Matthew Recipes
Jambalaya
4 servings
servings20 minutes
active time40 minutes
total timeIngredients
1 tbsp. extra-virgin olive oil
1 yellow onion, chopped
2 bell peppers, seeds and ribs removed, chopped
Kosher salt
Freshly ground black pepper
1 lb. boneless, skinless chicken breasts, cut into 1" pieces
1 tsp. dried oregano
6 oz. andouille sausage, sliced
2 tbsp. tomato paste
2 cloves garlic, finely chopped
2 c. low-sodium chicken stock
1 (15-oz.) can crushed tomatoes
1 c. long-grain rice
2 tsp. Old Bay seasoning
1 lb. medium shrimp, peeled, deveined
2 scallions, thinly sliced
Directions
In a large pot over medium heat, heat oil. Add onion and bell peppers; season with salt and pepper. Cook, stirring occasionally, until softened, about 7 minutes.
Stir in chicken and oregano; season with salt and pepper. Cook, stirring occasionally, until chicken is golden, about 5 minutes. Add sausage, tomato paste, and garlic and cook, stirring, until fragrant, about 1 minute. Add stock, tomatoes, rice, and Old Bay. Reduce heat to medium-low, cover with a tight-fitting lid, and cook until rice is tender and liquid is almost absorbed, about 20 minutes.
Add shrimp and cook, tossing to combine, until pink and just cooked through, 3 to 5 minutes.
Divide jambalaya among bowls. Top with scallions.
Nutrition
Serving Size
-
Calories
667
Total Fat
21 g
Saturated Fat
6 g
Unsaturated Fat
-
Trans Fat
0 g
Cholesterol
290 mg
Sodium
1525 mg
Total Carbohydrate
53 g
Dietary Fiber
6 g
Total Sugars
10 g
Protein
63 g
4 servings
servings20 minutes
active time40 minutes
total time