Creole Jambalaya

Makes: 
8 servings
Utensil: 
5 Qt./4.7 L Roaster with Cover
5 Qt./4.7 L Multi-Purpose Oil Core
Rate Recipe: 

This spicy dish has its roots from New Orleans, Louisiana, U.S.A. whose culinary heritage was derived from European settlers arriving from France, Spain and Portugal. Under the skilled guidance of African chefs, they drew from local species and spices to produce this delectable dish.

Ingredients

Entée
1
large
onion, chopped, use Cone #2
3-4
cloves
garlic, minced
2
stalks
celery, chopped, use Cone #4
1
large
green pepper, seeded and chopped
2
pounds
chicken, breast, boned, skinless, diced
1
pound
Andouille sausage, or other spicy pork sausage, sliced
(454
g)
28
ounces
tomatoes with juice, diced
(794
g)
2
cups
chicken broth
(480
mL)
2
tablespoons
Cajun or Creole spice mix (buy mix or see recipe below)
(30
mL)
2
teaspoons
hot pepper sauce
(10
mL)
1 12
tablespoons
Worcestershire sauce
(7.5
mL)
2
cups
brown rice
(370
g)
3
cups
water
(700
mL)
1
pound
shrimp, peeled and deveined, thawed if frozen
(454
g)

Creole Seasoning

2 12
tablespoons
paprika
(45
mL)
2
tablespoons
salt
(30
mL)
2
tablespoons
garlic powder
(30
mL)
1
tablespoon
black pepper
(15
mL)
1
tablespoon
onion powder
(15
mL)
1
tablespoon
cayenne pepper
(15
mL)
1
tablespoon
oregano
(15
mL)
1
tablespoon
thyme

Directions

Entée
  1. Preheat roaster over medium heat. When several drops of water sprinkled on pan skitter and dissipate place onion, garlic and celery in pan. Stiring, sauté until onion is translucent, approximately 5 minutes.
  2. Add chicken and sausage. Stirring occasionally, sauté another 5 minutes.
  3. Add all ingredients through Worcestershire sauce, cover, turn heat to low and simmer for 30 minutes.
  4. While sauce is simmering, place rice and water into MP5 and set control on RIC1.
  5. When sauce has simmered 30 minutes add shrimp and cook an additional 5-7 minutes. When shrimp is pink remove from heat.
  6. When rice has cooked, place in bowl so people can serve themselves, or plate individually in the kitchen.
  7. Place Jambalaya in large bowl so people can serve themselves, or plate individually in the kitchen. Serve hot.

Creole Seasoning

  1. Combine all ingredients. Place ingredients in small bottle or jar and store in dry place.

Tips

  • If you're in a hurry, you can forego the sauté process and put all ingredients through the Worchester sauce in roaster and cook on low heat for 45 minutes.
  • Quinoa can be substituted for rice.
  • Shrimp can be purchased peeled and deveined.
Nutritional Information per Serving
Calories: 
512
Total Fat: 
20g
Saturated Fat: 
6g
Cholesterol: 
200mg
Sodium: 
1015mg
Total Carbs: 
30g
Dietary Fiber: 
4g
Sugar: 
5g
Protein: 
53g
Nutritional analysis does not include rice.
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