Spicy Cajun Chicken, Seafood and Sausage Jambalaya Recipe

"I found this recipe in a Mr. Foods magazine a few years ago and thought I would share it with you. Do use a spicy sausage for this dish as using plain pork sausage meat will not work out as well. "

Original is 9 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (512.9 g)
Calories 1145.4
Total Fat - 65 g
Saturated Fat - 19.6 g
Cholesterol - 229.6 mg
Sodium - 2020.7 mg
Total Carbohydrate - 80.1 g
Dietary Fiber - 2.7 g
Sugars - 4.8 g
Protein - 56 g
Calcium - 128.8 mg
Iron - 9.8 mg
Vitamin C - 28.8 mg
Thiamin - 0.5 mg

Step by Step Method

Step 1

In a large pot melt butter over medium-high heat. Add onion, bell pepper, celery, garlic and saute for 5 minutes stirring often.

Step 2

Add chicken, bay leaves and thyme. Reduce heat to medium and cook for 10 minutes or until the chicken is no longer pink inside.

Step 3

Stir in paprika and thoroughly mix with other ingredients. Stir in tomatoes, chicken broth, Worcestershire sauce and hot pepper sauce until well mixed.

Step 4

Add sausage and ham stirring well, add the crawfish (if using) and cook over medium-high heat until the liquid returns to a boil.

Step 5

Stir in scallions, salt and rice. Reduce heat to low, cover with lid and cook 30 minutes or until the rice is tender. Add the shrimp and let cook for 5 minutes or until the shrimp is opaque. Before serving remove the bay leaves. Serve with fresh crusty French bread.