Cindy's Jambalaya

Cindy's Jambalaya

244 Reviews 27 Pics
  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    1 h 10 m
Cindy in Pensacola
Recipe by  Cindy in Pensacola

“This is a tradition here in the South. You can add anything you like to this basic recipe. You can add crawfish, chicken pieces, make it all sausage. You decide what you like and add it in!”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Heat the olive oil in a Dutch oven or large pot over medium heat. Stir in the sausage, and cook for 2 minutes. Add the onion, bell pepper, and celery; season with salt and Cajun seasoning. Cook and stir until the vegetables are soft, 6 to 8 minutes. Stir in the rice until evenly coated in the vegetable mixture, then pour in the tomatoes with juice, garlic, chicken broth, bay leaves, and thyme leaves. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
  2. After 20 minutes, stir in the shrimp, and cook 10 minutes uncovered until the shrimp turn pink and are no longer translucent in the center. Remove the pot from the heat, and let stand 5 minutes. Discard the bay leaves before serving.

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Reviews (244)

Rate This Recipe
Mike
128

Mike

I would like one thing. Saute the rice till it turns white. then add wet stuff. THis will make the rice grain for grain. I am from New Orleans and this is how i was taught. Other wise. Right on.

Cindy in Pensacola
88

Cindy in Pensacola

I can't believe I've been published again! This really is a fantastic recipe for such an easy one! Like I said in the little blurb, you can add just about anything you want, even leftover rotisserie chicken. It will be the best meal you've ever made!!!

Edward B
56

Edward B

This is a great recipe missing only the main ingredient, Sliced OKRA. Needs at least a cup of okra, medium pods slice about 1/4 in thick. Still it is so good I will give 5 stars

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 284 cal
  • 14%
  • Fat
  • 11.5 g
  • 18%
  • Carbs
  • 24.6 g
  • 8%
  • Protein
  • 18.4 g
  • 37%
  • Cholesterol
  • 107 mg
  • 36%
  • Sodium
  • 938 mg
  • 38%

Based on a 2,000 calorie diet

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