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Super Bowl Jambalaya

Yield: 8

Materials

  • 3 tbsp olive oil
  • ½ lb andouille sausage
  • ½ lb smoked sausage
  • 1 large onion
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 2 stalks celery
  • 2 cloves garlic
  • 2 bay leaves
  • 1 tsp salt
  • 1 ½ tsp cayenne pepper
  • 1 tsp lemon pepper
  • 1 tsp Cajun seasoning
  • 1 tbsp oregano
  • 1 tsp white pepper
  • 2 tsp black pepper
  • 1 tsp granulated onion
  • 1 tsp granulated garlic
  • 2 tbsp chopped parsley
  • 1 tsp thyme
  • 1 tsp basil
  • 2 tsp sugar
  • ½ shallot
  • 1 can diced tomatoes (14.5 oz size) fire roasted if available
  • 2 cups marinara sauce
  • ½ cup chopped green onion
  • 4 cups shredded chicken from chicken breasts
  • 2 cups large shrimp pieces
  • 2 cups chicken broth
  • 2 cups white rice

Instructions

  • Cook chicken breasts in boiling water for 15 minutes. Remove from water and leave to cool.
  • Heat 2 tbsp olive oil in Dutch oven over medium heat.
  • Saute the sausages until brown. Remove from pot with slotted spoon and set aside.
  • In the same pot, add 1 tbsp olive oil and saute onions, bell peppers, shallots, celery and garlic until tender. About 3 minutes. Stir in diced tomatoes and all spices. Cook for 10 minutes, stirring occasionally.
  • Prepare rice in a separate pot.
  • Add marinara sauce and broth to mixture. Bring to a boil, reduce heat and simmer for 20 minutes.
  • While mixture is cooking, cut/pull chicken breasts into bite-size pieces.
  • Add chicken and shrimp and simmer for another 10 minutes, or until most liquid is absorbed.
  • After letting it cool slightly, serve over rice with green onions and/or cilantro topping.