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Jambalaya

Servings 4

Ingredients

  • 24 oz. chicken broth or stock
  • 1/2 c. Homemade French Onion Soup Mix See below for link to recipe
  • 20 oz. tomato juice
  • 1.5 c. uncooked brown rice
  • 2 stalks celery, diced
  • 1/2 yellow or white onion
  • 2 T. butter
  • 1.5 c. chicken, cooked and shredded
  • 2 Andouille Sausages
  • 1/4 c. crawfish meat
  • 1/4 tsp. sea salt
  • 1/4 tsp. black pepper
  • 1 pinch chipotle powder
  • 1.5 c. raw, wild-caught shrimp

Instructions

  1. Bring half of the chicken stock to a simmer, then stir in the rice. Cover and cook for 15 minutes while prepping the other ingredients.

  2. Place the butter in a 9x13 casserole dish and put in the oven while it preheats to 350 degrees.

  3. Dice the onion and celery, and cut the sausage into bit sized pieces, preferably half circles.

  4. Once the butter is melted, remove the pan from the oven. Pour the par-cooked rice and all the cooking liquid into the baking dish, then add all the remaining ingredients EXCEPT for the shrimp to the pan.

  5. Stir to combine everything, then cover with aluminum foil and bake for 1 hour, or until the rice is tender, at 350 degrees. Add the shrimp to the top for just the last 15-20 minutes of bake time so that that don't over cook and become dry. Be sure to stir the pan halfway through baking to ensure even cooking and no burnt edges.