Chicken & Andouille Jambalaya :: Mardi Gras

February 28, 2014

168

Nothing says NOLA or Mardi Gras more then Jambalaya! I’m going to tell you right now, this dish is amazing!!!! I invited my brothers over last night to share this giant pot of Jambalaya with us. A “funny” little story about when I invite my brothers over… Dominick always responds not with a yes or no but instead with a “What are you making?”. So I told him what I was making and I told him it would be even better then Ragin Cajun {a small local cajun restaurant} and his response was something alo

2 lbs boneless skinless chicken thighs
4 links andouille sausage, 1/2 inch slices
2 celery stalks, small dice
1 yellow onion, small dice
2 green bell peppers, small dice
6 garlic cloves, rough chopped
1 bay leaf
2-3 tsp cajun seasoning {depends on your heat preference}
1 cup canned crushed tomatoes
1 1/2 cups water
1 1/4 cups long grain white rice
olive oil

Heat up a large heavy duty pot {I use my Le Crueset Dutch Oven} over medium heat. Add in a few Tbsp of olive oil and the sliced andouille sausage. Cook for about 5 minutes until the sausage is lightly...
See the full directions on my site

Nutritions

Calories
357

Sodium
200mg
8% DV

Fat
13g
20% DV

Protein
29g
58% DV

Carbs
30g
10% DV

Fiber
3g
14% DV

Dinner Boiled