SHRIMP AND CHICKEN JAMBALAYA WITH ANDOUILLE SAUSAGE
Yield Portion Size
1-1/2 oz |
Wesson® Smart Choice Cottonseed/Canola Blend
|
4-1/2 cups |
Boneless skinless chicken thighs, large dice
|
3 cups |
Sausage, andouille, sliced 1/2-inch thick
|
3 cups |
Onion, minced
|
2 cups |
Green bell pepper, seeded, small dice
|
2 cups |
Celery, small dice
|
4 cloves |
Garlic, minced
|
2 tbsp |
Paprika
|
1 tbsp |
Black pepper, ground
|
2 tsp |
White pepper, ground
|
1 tsp |
Cayenne
|
1 quart | |
2 cups | |
3 cups |
Chicken stock
|
2 |
Bay leaves
|
1 tbsp |
Salt
|
1 tbsp |
Oregano, dried
|
4 cups |
Rice, short grain
|
1/2 cup |
Basil, chiffonade
|
2 tsp |
Fresh thyme, chopped
|
1 tbsp |
Worcestershire sauce
|
2 tsp |
Hot pepper sauce (Tabasco)
|
48 ea |
Shrimp, peeled and deveined
|
4 |
Onions, green, thinly sliced
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 61 mg | 6% |
Carbohydrate | 35 g | 12% |
Cholesterol | 72 mg | 24% |
Total Fat | 8 g | 13% |
Iron | 3 mg | 15% |
Potassium | 205 mg | 0% |
Calories | 280 kcal | 14% |
Sodium | 821 mg | 34% |
Protein | 16 g | 33% |
Polyunsaturated Fat | 1 g | 3% |
Saturated Fat | 2 g | 11% |
Dietary Fiber | 2 g | 9% |
Vitamin C | 20 mg | 33% |
Vitamin A | 794 iu | 16% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
In a rondeau, heat the Wesson® Smart Choice Cottonseed/Canola Blend over medium-high heat. Add the chicken and brown. Take out the chicken meat and sauté the sausage pieces until they are lightly browned. Remove the sausage from the rondeau and lower the heat to medium. In the remaining fat and fond, gently sweat the onions, bell pepper, celery, garlic, paprika, black and white peppers and cayenne. Cover and cook until vegetables begin to soften -- approx. 10 minutes. Add the undrained Angela Mia® Diced Tomatoes in Juice, Angela Mia® Bella Romana Pasta Sauce, stock, bay leaves, salt and dried oregano. Add the browned chicken, the sausage and the rice and bring to a simmer. Cook covered for 15 minutes. Add the basil, thyme, Worcestershire, hot pepper sauce and bring to a simmer. Cover and simmer for another 15 minutes.
-
Step 2
Add shrimp to the pot, cover and return to the stove for an additional 5 minutes. Remove from heat, and let stand covered for 10 minutes. Serve.
-
Step 3
Garnish the Jambalaya with the green onions.
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