Jambalaya

Ingredients

• 2 Tablespoon Butter
• 1 cup Celery, diced
• 1 Green Bell Pepper, diced
• 1 Onion, diced
• 2 Jalapenos, diced
• 5 clove Garlic, minced
• 3 Tablespoon Cajun Seasoning
• 1 Tablespoon Oregano
• 1 Tablespoon Thyme
• 2 teaspoon Chili Powder
• 2 teaspoon Salt
• 1 teaspoon Pepper
• 1 teaspoon Sugar
• 1/4 teaspoon Cayenne Powder
• 2 Bay Leaf
• 1 pound Chicken, cooked and cubed or shredded
• 14 ounce Andouille Sausage, sliced
• 2-1/2 cup Rice
• 28 ounce canned Tomatoes 
• 4-1/2 cup Chicken Broth 
• 1 pound Shrimp

Directions

1. Melt butter in the bottom of a large stock pot over medium heat. Add celery, bell pepper, onion, jalapeno, and garlic. Saute until fragrant and onion is translucent. 
2. Add spices and saute another 5 minutes to toast them and bring out their flavor. 
3. Mix in chicken, andouille, and rice. Stir in the tomatoes and broth. Cover and bring to a simmer. Stir, reduce heat, and leave covered for 30 minutes. 
4. Add shrimp to the pot and cook another 5 minutes or until the shrimp is cooked through and pink. 
5. Remove bay leaf and serve. 

Nutrition

Servings: 8

Calories: 623

Fat: 20.8

Carbs: 58.8

Fiber: 3.5

Protein: 47.4