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Cajun Jambalaya Recipe

Looking for an easy Cajun Jambalaya recipe? Learn how to make Cajun Jambalaya using healthy ingredients.


Submitted by jnjrider

Makes 12 servings



Cajun chicken and sausage jambalaya - add shrimp.

Recipe Ingredients for Cajun Jambalaya

2 pounds smoked sausage
2 1/2 pounds boneless skinless chicken breasts
1 1/2 pounds onions, diced
2 tablespoons minced fresh garlic
3/4 tablespoon fresh thyme leaves
3/4 tablespoon chopped fresh basil leaves
1/2 tablespoon ground black pepper
1/2 tablespoon white pepper
1/2 tablespoon red pepper flakes
1/3 gallon chicken stock
1 1/4 pounds long-grain rice
1 tablespoon fresh parsley leaves

Recipe Directions for Cajun Jambalaya

  1. Use high heat to preheat the Dutch oven and add the sausage. Using a chef's spoon or large spoon, constantly move the sausage from the bottom of the pot. Be careful not to burn the meat. (Normally I use Manda's sausage because it has little fat, however at this point you may want to drain off all of the excess grease to reduce the fat content from the dish.)

  2. Add the thigh meat and brown the chicken on all sides. Again use the spoon to scrape the meat from sticking and burning to the bottom of the pot. Browning the sausage and chicken meats should take 20 minutes. Be careful not to over cook the thigh meat to the point that it shreds.

  3. Lower the heat to medium and add the onions and garlic; saute for about 15 minutes or until the onions are very limp and "clear". Scrape the bottom of the pot to remove all the "graton". This is where the jambalaya gets its distinct brown color and taste.

  4. Add the tasso, thyme, basil and black and white pepper. Simmer over low heat for 10 minutes. This will give the seasonings time to release their oils and flavors.

  5. At this point the jambalaya concentrate can be transferred to smaller containers, cooled to room temperature, covered and refrigerated for future use. (This is what we do commercially; it allows the seasonings to marry.)

  6. When you are ready to cook the jambalaya, add the stock to the concentrate and bring to a rolling boil. Add the rice, reduce the heat to medium and gently break up the rice. Using the stainless steel paddle, continue to insure that the rice is not sticking to the bottom of the pot; this is very important!

  7. After about 5 minutes, fold in the parsley. Continue to scrape the pot to insure that no rice sticks to the bottom. When the jambalaya returns to a boil, reduce heat to the lowest possible setting and simmer, covered, for at least 25 minutes. Do not remove the cover while the rice is steaming.

Categories

Main Dish

Nutrition Facts
Serving Size 385.3g
Amount Per Serving
Calories
640
Calories from Fat
262
% Daily Value*
Total Fat
29.1g
45%
Saturated Fat
9.0g
45%
Trans Fat
0.2g
Cholesterol
148mg
49%
Sodium
992mg
41%
Potassium
616mg
18%
Total Carbohydrates
44.5g
15%
Dietary Fiber
1.9g
8%
Sugars
2.8g
Protein
46.5g
Vitamin A 4% Vitamin C 10%
Calcium 7% Iron 27%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • Low in sugar
  • High in niacin
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