Butter Chicken Jambalaya Recipe


CourseMain Ingredient


 Andouille sausage/Other smoked sausage3⁄4 Pound
 Chopped onion1 1⁄2 Cup (24 tbs)
 Chopped celery1 1⁄2 Cup (24 tbs)
 Chopped green pepper1 1⁄2 Cup (24 tbs), divided
 Minced garlic1 Teaspoon
 Butter2 Tablespoon, melted
 Salt1⁄2 Teaspoon
 Dry mustard1 Teaspoon
 Dried whole oregano1 Teaspoon
 Dried whole thyme1⁄2 Teaspoon
 Ground white pepper1⁄4 Teaspoon
 Freshly ground black pepper1⁄4 Teaspoon
 Ground red pepper1⁄4 Teaspoon
 Canned crushed tomato3 Cup (48 tbs)
 Canned ready to serve chicken broth3 Cup (48 tbs)
 Skinless boneless chicken breast halves24 Ounce, cut into 1/2 inch pieces (6 Pieces, 4 Ounce Each)
 Converted rice2 Cup (32 tbs), uncooked
 Sliced green onions1⁄4 Cup (4 tbs)

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 mg

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


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.