Everything Jambalaya


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Chef: Thomas Gates

Serves: 4


A slightly altered Rachael Ray recipe that is surprisingly good and not that bad for you.


1 lb(s) Chicken Breast (chopped)
7 oz Diced Smoked Sausage (Turkey, Andouie or Regular)
1 Onion (chopped)
2 Ribs of Celery (diced)
1 Green Bell Pepper (diced)
1 can diced Tomatoes
1 can Chicken Stock
1 tsp Cumin
1/2 tbsp Chili Powder
1 tsp Worcestershire Sauce
1 lb(s) raw deveined and peeled shrimp
1 bay leaf
2 pinch cayenne
2 tsp flour

In a medium stock pot add olive oil over medium heat.
Brown chicken for 3 minutes then add the sausage for 2 more.
Add onion, celery, pepper, bay, and cayenne.
Saute vegetables for 5 minutes then sprinkle the flour, cayenne, cumin, and chili powder over them and cook a minute or two more.
Stir in tomatoes and broth.
Season with Worcestershine.
Bring liquids to a boil and add shrimp.
Simmer shrimp until pink and firm (about 5 minutes).