6 Serves
84 Mins
Prepare the ingredients by dicing the onion, celery, and green bell pepper, and slicing the andouille sausage and chicken thighs into bite-sized pieces.
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AmericanVitamin E
2 mg / 15 mgVitamin K
12 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
79 µg / 400 µgCalcium
65 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
37 mg / 420 mgPhosphorus
267 mg / 1,250 mgPotassium
537 mg / 4,700 mgSodium
1912 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
28 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
23 g / 20 gCholesterol
150 mg / 300 mgCaffeine
0 mgNet Carbs
26 gAlcohol
0 g
Heat the olive oil in a large Dutch oven over medium-high heat and brown the chicken and sausage until golden.
Add the onion, celery, and green bell pepper to the pot, sautéing until the vegetables are softened.
Stir in the rice, chicken broth, and seasonings, including salt and pepper, then bring the mixture to a boil.
Reduce the heat to low, cover the Dutch oven, and simmer until the rice is cooked through and the liquid is absorbed.
Fluff the jambalaya with a fork and serve hot.
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Zambian
Nicaraguan