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Butter Chicken Jambalaya

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  Andouille sausage/Other smoked sausage 3⁄4 Pound
  Chopped onion 1 1⁄2 Cup (24 tbs)
  Chopped celery 1 1⁄2 Cup (24 tbs)
  Chopped green pepper 1 1⁄2 Cup (24 tbs), divided
  Minced garlic 1 Teaspoon
  Butter 2 Tablespoon, melted
  Salt 1⁄2 Teaspoon
  Dry mustard 1 Teaspoon
  Dried whole oregano 1 Teaspoon
  Dried whole thyme 1⁄2 Teaspoon
  Ground white pepper 1⁄4 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Ground red pepper 1⁄4 Teaspoon
  Canned crushed tomato 3 Cup (48 tbs)
  Canned ready to serve chicken broth 3 Cup (48 tbs)
  Skinless boneless chicken breast halves 24 Ounce, cut into 1/2 inch pieces (6 Pieces, 4 Ounce Each)
  Converted rice 2 Cup (32 tbs), uncooked
  Sliced green onions 1⁄4 Cup (4 tbs)

Cook sausage in a large Dutch oven until browned; remove from pan with a slotted spoon, and set aside.
Add onion, celery, 3/4 cup green pepper, garlic, and butter to pan; saute over medium-high heat until tender.
Add salt and next 6 ingredients, stirring well; cook 2 minutes, stirring occasionally.
Stir in tomato; cook over medium heat 10 minutes, stirring occasionally.
Add broth; bring to a boil.
Add remaining 3/4 cup green pepper, sausage, chicken, rice, and green onions; stir well.
Bring to a boil; cover, reduce heat, and simmer 20 minutes or until rice is tender.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2981 Calories from Fat 849

% Daily Value*

Total Fat 97 g149.5%

Saturated Fat 37.3 g186.4%

Trans Fat 0.2 g

Cholesterol 702.9 mg234.3%

Sodium 6056.3 mg252.3%

Total Carbohydrates 267 g89%

Dietary Fiber 30.9 g123.4%

Sugars 22.9 g

Protein 258 g515.3%

Vitamin A 217.6% Vitamin C 494.2%

Calcium 119.8% Iron 196.6%

*Based on a 2000 Calorie diet

Butter Chicken Jambalaya Recipe