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Jambalaya

Jessica Randhawa
  • 75 minutes
  • Serves 8

INGREDIENTS

1 lb

Cajun or andouille sausage

1 1/2

lbs Chicken breasts or thighs, boneless skinless

1 lb

Shrimp, raw

3

stalks Celery

6 cloves

Garlic

1

Green bell pepper

1

Green onion

1 cup

Okra

1

Parsley, fresh

1

Red bell pepper

14 oz

Tomatoes

2

Yellow onions, medium

2 3/4 cups

Chicken broth, low sodium

2 tsp

Worcestershire sauce

1 1/2 cups

White rice, long-grain

1/2 tsp

Cayenne

1 tbsp

Italian seasoning, dried

1 tsp

Pepper

1 tsp

Red pepper flakes

1 tsp

Salt

3 tbsp

Olive oil

3 tbsp

Cajun seasoning (divided and adjusted to suit your own personal taste/heat preference)