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Creole Jambalaya
Rated 5.0 stars by 1 users
Category
Pasta & Rice
Cuisine
Creole
Southern
Makes
6 servings
Active Time
30 minutes
Total Time
50 minutes
Calories
530
Creator
Culinary Genie
Classic jambalaya with options for reducing sodium and
a range of Cajun Creole Seasoning Blend for the perfect heat level.
Ingredients
-
2 tablespoons Organic Extra Virgin Olive Oil
-
1 cup chopped onions
-
½ cup sliced celery
-
1 poblano chile pepper, chopped
-
1 small red bell pepper, chopped
-
1 tablespoon Garlic & Herb Seasoning Blend
-
½ pound smoked andouille sausage, sliced
-
½ pound boneless, skinless chicken thighs, cubed
-
1½-2 tablespoons Cajun Creole Seasoning Blend
-
1½ cups Arborio rice
-
3 cups unsalted chicken bone broth
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1 (15 ounce) can no salt added crushed tomatoes
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½-1 teaspoon sea salt, optional
-
¾ pound (21-25 count) raw shrimp, peeled and deveined
Directions
In large saucepan or Dutch oven, heat Organic Extra Virgin Olive Oil over medium-high heat. Add onions, celery, peppers and Garlic & Herb Seasoning Blend. Sauté 3-5 minutes.
Add sausage, chicken and desired amount of Cajun Creole Seasoning Blend. Sauté 3-5 minutes. Stir in rice; cook 1 minute.
Stir in broth and tomatoes; salt as desired. Bring to a simmer. Cover and simmer 15 minutes, stirring occasionally. Stir in shrimp. Continue simmering 5 minutes or until rice is desired doneness.
Remove from heat and let stand 5-10 minutes before serving.
Notes
To reduce sodium to 465mg* per serving, omit sausage and increase chicken thighs to 1 pound. To reduce sodium even further to 175mg* per serving, omit sausage and shrimp and increase chicken thighs to 1¾ pounds.
*These amounts do not include optional salt.
Nutrition
Serving Size
1 serving (does not include optional salt)
Calories 530,
Total Fat
19 g,
Saturated Fat
5 g,
Cholesterol
140 mg,
Sodium
780 mg,
Carbs
55 g,
Fiber
5 g,
Sugar
5 g,
Protein
33 g