However, the entire surface is covered in sliced almonds for a wonderful look and is utterly delicious. This cookie is really chewy on the inside and crisp on the outside. The work is definitely worthwhile.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons margarine or butter
- ¼ cup chopped onion
- ⅓ cup chopped celery
- ¼ cup chopped green pepper
- 1 (14.5 ounce) can diced tomatoes
- 1 ½ cups chicken broth
- ⅔ cup long grain white rice
- 1 teaspoon dried basil
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon hot sauce
- 1 bay leaf
- ⅔ cup diced cooked chicken breast
- ⅔ cup cooked crumbled Italian sausage
- ⅔ cup peeled cooked shrimp
Instructions
- Melt margarine in a large saucepan over medium heat. Stir in onion, celery, and green pepper; cook until softened, about 5 minutes. Pour in diced tomatoes, chicken broth, and rice; season with basil, garlic, pepper, hot sauce, and bay leaf. Bring to a boil over medium-high heat, then turn heat to medium-low, cover, and simmer until the rice is done, about 20 minutes.
- Once the rice has cooked, stir in chicken, sausage, and shrimp. Simmer for a few minutes until heated through. Remove bay leaf before serving.
Nutrition Facts
| Calories | 375 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 80 mg |
| Dietary Fiber | 2 g |
| Protein | 21 g |
| Saturated Fat | 5 g |
| Sodium | 1064 mg |
| Sugars | 4 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
This is my kind of jambalaya! I used Rotel’s Diced w/ chilii, and I use reduced sodium broth; in fact, I use the ‘Stock’ product that is even lower in Sodium.
Jen’s Jambalaya is now one of my favorites! I give my wife a day off every week and do the cooking and this was today’s recipe that I was trying for the first time. It turned out great and was easy to make. I have to admit I used twice as much shrimp as was called for, but I’m a shrimpaholic! My wife took one bite of the finished product and gave me a big kiss! Whoo hoo, keeper!
Easy to follow recipe. I adjusted ingredients, more vegies, less rice. This is a great recipe to clean out the fridge.
Cooked it in a large skillet and substituted ground sausage instead of the chicken. It turned out great!
Not impressed
Excellent and easy!
I made it with just shrimp and it was delicious. This one is a keeper.
Very good!! I added a little white wine and fresh parsley as well and it was nice.
The kids approved and I think it turned out better than I thought!! Will definitely make this one again!!
it was good!
This is a good base to work off of. I don’t honestly know that much about traditional jambalaya but thought this was tasty! I cook the chicken in Cajun spices first, pre-cook the rice in the chicken broth according to the rice directions and add a bouillon cube, brown the kielbasa in the pan and melt the butter in the leftovers in the pan to pick up the flavor. (Note: I used turkey kielbasa so there isn’t a ton of fat in the pan, if you use pork, I would suggest draining it.) I use Cajun seasonings, garlic (fresh and powder), onion powder, pepper, paprika, bay leaf and cayenne. Then I put it all together in the pan to warm and get the flavors throughout! It’s a big hit in my house.
simple enough i added adoullie sausage, and shrimp to the recipe.. delious the kids loved it! i did too..
It was outstanding. I gave it some extra shrimp. Yum!
I didn’t have canned tomatos but I did have a cherry tomato plant profusely producing! I halved/quartered a couple dozen and macerated them. Wow! My husband loved it!
I made it as recipe states. One of the best jambalaya I have ever had ( although I have yet to go to New Orleans). Me family loved it and the bit I took for lunch was still very good w a wee bit of water added.
Most of the heat was from the Italian sausage I used. I will add a little more heat next time. It was the first time I’ve ever cooked raw shrimp and it was delicious! I’ve made it twice since.
My family loves this recipe, but I took out chicken and added okra and changed the sausage to turkey keilbasa. Those on WW, only 3 sp!
This is a great recipe! Make it all year round and kids never get tired of it. Big hit at our Super Bowl party too. Everyone loves it and asks for the recipe.
This was such a hit with my family that I had to make it two nights in a row! The only changes I made was that I added a little salt and I used andouille sausage instead of Italian sausage. My S.O. got home late and ate dinner after I had gone to sleep. He woke me up just to tell me how great this jambalaya tasted. I’ll definitely add this to my collection of favorites!
Received rave reviews on this one. The only thing that I did different, was used shrimp broth instead of chicken broth. Whenever my husband & I get fresh shrimp in bulk, I boil the shrimp heads down with herbs, freeze the broth in ice cube trays and use in recipes like this.
This is a great base recipe to modify to your own spiciness. We used shrimp, crawfish, and sausage left over from a crawfish boil and it turned out great.