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–+ servings
Tianas-famous-Jambalaya

PRINCESS TIANA’S JAMBALAYA

Keesha
Whether you love authentic Southern food, or you’re a fan of Princess Tiana, this Jambalaya is a classic one-pot recipe filled with hearty protein, fresh seafood, and bright flavors. Completely irresistible, this recipe includes all classic flavors of traditional Cajun/Creole cooking and starts with the holy trinity of Cajun cuisine – diced onion, bell peppers, and celery.
5 from 5 votes
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course
Servings 4 people
Calories 346 kcal

Ingredients
  

  • 2 tbsp Olive Oil
  • 1/2 Pound Smoked Andouille Sausage, Thinly Sliced
  • 2 Boneless, Skinless Chicken Breasts, Cut into 1-inch Chunks
  • 1 medium Onion, chopped
  • 2 large Celery Stalks, chopped
  • 1 small Bell Pepper, seeded and chopped
  • 1 tsp. Salt
  • 1/2 tsp. Black Pepper
  • 1 cup Canned diced tomatoes
  • 2 tsp. Worcestershire Sauce
  • 1 tsp. Hot Pepper Sauce
  • 1 cup Uncooked Long-Grain White Rice
  • 4 cups Chicken Broth
  • ¼ Pound Shrimps (optional)

Instructions
 

  • Place 1 tablespoon olive oil into a Dutch Oven and set it over medium-high heat.
  • Add the Andouille sausage and cook it for 5 minutes, periodically stirring until browned. Remove the sausage from the pot and place them on a plate.
  • Add the remaining olive oil and chicken breast and cook for 3-5 minutes, periodically stirring, until slightly golden. Remove the seared chicken breast from the pot and place them on a plate.
  • Add the onions, celery stalks, and bell peppers and cook for 3-5 minutes until the onions are transluscent.
  • Next, stir in the garlic and cook for 1 minute until fragrant.
  • Stir in the salt, pepper, diced tomatoes, Worcestershire sauce, and hot pepper sauce.
  • Add the Andouille back in along with the chicken breast and cook for 5 minutes.
  • Stir in the white rice and chicken broth. Allow the Jambalaya to come to a boil, then the heat to medium-low.
  • Cover the Jambalaya and cook for 20-25 minutes, occasionally stirring until the chicekn broth is absorbed and the rice is tender.
  • Add the shrimps 10 minutes before the rice is tender.
  • Serve and enjoy!

Nutrition

Calories: 346kcalCarbohydrates: 38gProtein: 25gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 82mgSodium: 1006mgPotassium: 423mgFiber: 2gSugar: 5gVitamin A: 323IUVitamin C: 33mgCalcium: 49mgIron: 2mg
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