Creole Jambalaya

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Seasoning, Cajun

  McCormick

  2 tbsp or 14g

• Sausage

  Beef, pork, chicken, skinless, smoked

  12 oz or 340g

• Chicken breast

  Broilers or fryers, meat only, raw

  12 oz or 340g

• Onions

  Raw

  1 medium or 110g

• Green bell pepper

  Sweet, green, raw

  1 small or 74g

• Red bell pepper

  Sweet, raw

  1 small or 74g

• Celery

  Raw

  2 stalk, medium or 80g

• Garlic

  Raw

  4 cloves, minced or 12g

• Tomatoes

  Crushed, canned

  2 cup or 480g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

• Thyme

  Spices, dried

  1 tsp, leaves or 1g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Pepper or hot sauce

  Ready-to-serve

  1 tsp or 5g

• Worcestershire sauce

  2 tsp or 11g

• Okra

  Raw

  1 cup or 100g

• White rice

  Long-grain, regular, raw, enriched

  2 cup or 370g

• Chicken broth

  Soup, canned, less/reduced sodium

  4 cup or 960g

• Shrimp

  Crustaceans, mixed species, raw

  16 oz or 454g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Parsley

  Raw

  2 tbsp or 8g

Directions

1. Warm half of the oil in a large Dutch oven over medium heat. Toss the sliced andouille and chicken with half of the Cajun seasoning and brown, then transfer to a plate.
2. Add the remaining oil and sauté the chicken until lightly browned; remove to the same plate. Add onion, green and red bell peppers, and celery to the pot. Cook, stirring, until the onion is translucent, then stir in the garlic and cook until fragrant, about 30 seconds.
3. Stir in crushed tomatoes, salt, black pepper, thyme, oregano, red pepper flakes, hot sauce, Worcestershire, and the remaining Cajun seasoning. Return the sausage and chicken and add the okra. Cook, stirring occasionally, for about 5 minutes.
4. Pour in the rice and chicken broth. Bring to a boil, reduce to a gentle simmer, cover, and cook until the liquid is absorbed and the rice is tender, 20–25 minutes, stirring once or twice to prevent sticking.
5. Nestle the shrimp into the rice, stir gently, cover, and simmer until just pink and cooked through, 5–6 minutes.
6. Taste and adjust with additional salt, pepper, hot sauce, or Cajun seasoning. Serve hot, garnished with scallions and parsley.