Shrimp and Chicken Jambalaya
A dish made with cayenne and white pepper. On the table in about 40 minutes.
contains dairycontains shellfishcontains meat
Ingredients
US
Metric
- 1 ml Cayenne
- 4 ml White Pepper
- 5 ml Kosher Salt
- 1 ml Thyme
- 2 ml Rubbed Sage
- 1 ml Dried Basil
- 2 ml Black Pepper
- 15 ml Unsalted Butter
- 120 ml Diced Andouille (or Chirozo sausage)
- 120 ml Diced Onion
- 120 ml Diced Bell Pepper
- 120 ml Diced Celery
- 120 ml Diced Fresh Tomatoes
- 120 ml Tomato Sauce
- 180 ml Enriched Long Grain Rice
- 1-1/4 cup Chicken Stock
- 15 ml Worcestershire Sauce
- 30 ml Minced Fresh Garlic
- 120 ml Diced Chicken (cooked or raw)
- 1-1/2 cup Medium Shrimp
- 15 ml Finely Chopped Italian Parsley
- 44 ml Finely Sliced Green Onions
Make it lactose-friendly
- 1 Tbsp Unsalted Butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Preheat the oven to 350 degrees F. Mix together the seasoning mix (herbs, salt, pepper).
- Mix together the Holy Trinity (onion, celery, bell pepper).
- In a Cast Iron Durch Oven, melt the butter over medium heat, add the Andouille and cook until it starts to brown.
- Add 1/2 of the Holy Trinity, cook until the vegetables are tender.
- Add the diced tomatoes and cook for one minute. Add the tomato sauce and cook for another minute.
- Add the rice and cook for 2 minutes, stirring constantly.
- Add the stock, remaining Holy Trinity, seasoning mix, Worcestershire, and the garlic.
- Taste the broth for seasoning, particularly salt.
- Add the chicken, stir well and put the pot in the preheated oven. Bake uncovered for 25 minutes.
- Stir in the raw shrimp, parsley, and green onions - place back into oven for another 10 minutes (or until the shrimp is cooked through).
Nutrition (estimated, per serving)
| Calories | 437 |
|---|---|
| Protein | 10.1 g |
| Fat | 7.5 g |
| Carbs | 87.6 g |
| Fiber | 10.8 g |
| Sodium | 1330 mg |
Source
based.cooking (community recipes, public domain) — unlicense