Now, don't let the list of ingredients scare you off. You can prep this recipe on your one-day food prep, then just set all those ingredient baggies in a larger ziploc or a bowl/tray. When you're ready to whip this up, pull out those ingredients and you're on your way in moments! The jambalaya takes about 15 minutes hands-on, then simmers for 1-2 hours (your choice - more simmer = more flavor). Then you add the shellfish and cook another 15-20 minutes, and it's ready! It's really not complicated, I promise!
- 3 chicken thighs, diced
- 3 sausage links, sliced (I used Aidell's Andouille sausage)
- 1/2 lb shrimp, raw, peeled and deveined (you can remove the tails if you want)
- 2 lobster tails, or 1/4 to 1/2 lb raw crawfish (alternatively, you can eliminate the shellfish altogether, just increase the chicken)
- 1 (14oz) can crushed tomatoes, including juice
- 1 (14oz) can red beans, drained and rinsed
- 1 (8oz) can tomato sauce
- 3 cups chicken bone broth*
- 1 cup long grain brown rice (uncooked)
- 3 bell peppers, any color (I used 1 each red, yellow and orange)
- 2 stalks celery, diced
- 6 cloves garlic, minced
- 3 Tbsp dried minced onion**
- 1 Tbsp fresh parsley, finely chopped
- 1/2 tsp dried thyme
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp cumen
- 1/2 tsp black pepper, ground
- 1/4 tsp cayenne pepper
- 1/4 tsp sea salt
- 1 bay leaf
- In dutch oven over medium high heat, add 1 Tbsp olive oil. When sizzling, add garlic and peppers, stirring often until just beginning to soften (about 5 minutes).
- Add chopped/diced chicken and sliced sausage and cook until chicken is mostly not pink.
- Add crushed tomatoes, tomato sauce, seasonings, broth and rice, stirring well.
- Reduce heat to lowest simmer and cover, leaving a small gap in the lid for steam to escape.
- Cook, stirring periodically, about 60 minutes. You can cook longer - the longer it cooks, the more flavor there is, just keep that heat low, and stir occasionally.
- Add red beans and stir, then lay shrimp and lobster (or crawfish) on top, recover and increase heat to medium. Cook until seafood is cooked through (about 15 minutes).
- Discard bay leaf.
- Serve, topping with chopped green onion.
Nutritional InformationAmount Per Serving Calories: 347 | Total Protein: 32 g | Total Carbohydrate: 38 g | Total Fat: 6 g | Total Fiber: 6 g | Total Sodium: 900 mg
*You can substitute low-sodium chicken broth for bone broth if you can't find it. I recommend Pacific Foods or Imagine brands.
** You can substitute a raw onion, diced, for the dried onion. My husband doesn't like the texture of the fresh, but can handle the dehydrated.
***CROCKPOT: You can make this in the crockpot! Add everything to the pot (except red beans, shrimp and lobster), and cook on low 4-6 hours. About 20 minutes before serving, add remaining ingredients, cover and continue cooking until shrimp is no longer translucent.