Big, Easy Jambalaya

Serves: 8

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These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

Preparation

Heat oil in a large skillet over medium-high heat. Add chicken, skin-side down, and cook until golden brown, about 5 minutes. Turn and brown other side; transfer chicken to a plate. Reduce heat to medium and add sausage; cook, stirring frequently, until browned, about 3 minutes. Using a slotted spoon, transfer sausage to a paper-towel-lined plate.

Reduce heat to medium-low and add onions, celery, peppers and garlic. Stir occasionally, until vegetables have softened. Add rice, thyme and cayenne. Cook, stirring frequently, until rice is coated in oil, about 1 minute. Add tomatoes with juice, clam juice, broth, bay leaves and sausage; stir to combine. Simmer for 20 minutes.

Place chicken, skin-side down, on the rice. Bring to a boil, cover and reduce heat to low. Simmer until chicken is just cooked, about 15 minutes; transfer chicken to a plate. Scatter shrimp over rice, cover and cook until rice is tender and shrimp are opaque, about 3 minutes.

While shrimp are cooking, shred chicken. Remove pot from heat, discard bay leaves and stir in chicken, parsley and hot sauce. Season to taste and serve immediately.

Notes

This recipe was written by Alter Eco in 2014, to feature their Ruby Red Rice.

Each serving: 490 cal, 18g fat (5g sat), 200mg chol, 900mg sodium, 52g carb, 4g fiber, 31g protein

Recipe by Alter Eco Foods

Learn more about our recipes. View guidelines »

More about: chicken, meat, shrimp, soup

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