🥘 Jambalaya

Name: Jambalaya
Total time: 60 min
Yield: 4
Cuisine: United States · Louisiana
Ingredients: 300 g long-grain rice; 400 g boneless chicken thighs, diced; 150 g chorizo sausage, sliced; 250 g peeled shrimp; 1 onion, 1 green bell pepper and 2 celery sticks, diced; 400 g chopped tomatoes; 2 tsp Cajun spice mix (paprika, cayenne, thyme, garlic); 700 ml water or chicken stock, 1 tbsp oil, salt

Origin: United States · Louisiana

735kcal

per serving · 350 g

210kcal

per 100 g

38 gProtein11 g / 100 g

24 gFat7 g / 100 g

88 gCarbs25 g / 100 g

Jambalaya is a one-pot Louisiana rice dish in which long-grain rice simmers in a spiced tomato broth with chicken, smoky sausage and shrimp. Onion, bell pepper and celery form the base, and cayenne, paprika and thyme give it a warm, peppery kick. The rice soaks up all the juices, so the result is moist and full of flavour. It is served straight from the pot as a hearty main course.

Diets

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: chicken, chorizo sausage, shrimp

Not veganbecause of: chicken, chorizo sausage, shrimp

Contains porkbecause of: chorizo sausage

Not keto25 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Crustaceans

What it is made of

ricechickenchorizo sausageshrimpbell peppertomatospices

Recipe

4 servings60 min

Ingredients

300 g long-grain rice
400 g boneless chicken thighs, diced
150 g chorizo sausage, sliced
250 g peeled shrimp
1 onion, 1 green bell pepper and 2 celery sticks, diced
400 g chopped tomatoes
2 tsp Cajun spice mix (paprika, cayenne, thyme, garlic)
700 ml water or chicken stock, 1 tbsp oil, salt

Method

Brown the chorizo in the oil, lift it out, then brown the chicken in the same pan.
Add the onion, pepper and celery and cook for 5 minutes until soft.
Stir in the spices, tomatoes and rice, then pour in the stock, add the chorizo back and season.
Cover and simmer on low heat for 20 minutes without stirring.
Lay the shrimp on top, cover and cook 5–7 minutes more until the shrimp are pink and the rice is tender.

How to make it lighter

Use less chorizo and more chicken and shrimp for a leaner pot with the same smoky taste.
Add extra peppers, celery and tomato so a full plate holds less rice.
Brown the meat in 1 tbsp oil only; 1 tbsp oil ≈ 120 kcal.

History

Jambalaya developed in Louisiana, where Spanish, French, West African and Caribbean cooking met; it is often compared to Spanish paella. The red, tomato-based style is usually called Creole jambalaya and is associated with New Orleans, while the Cajun countryside version is brown and made without tomato.

Count it in one photo

Point your camera at the table — Me Nutrition recognises Jambalaya and every other dish, with calories and macros for each. Ate only half? Slide it.

Download on the App Store

Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →