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Our wood-fired Louisiana jambalaya is a flavorful one-dish meal that’s packed with protein.
20 Medium Shrimp, peeled, deveined, and chopped
4 Ounce chicken thighs, boneless, skinless, diced
1 Cup tomatoes, chopped
5 Ounce Andouille Sausage
1 Tablespoon Creole seasoning, or more to taste
2 Tablespoon Olive oil
1/4 Cup chopped onion
1/4 Cup chopped green or red bell pepper
1/4 Cup celery, chopped
3 Clove garlic, minced
3 Bay leaves
1 Teaspoon Worcestershire sauce
1 Teaspoon hot sauce, or more to taste
3/4 Cup Rice, short grain
3 Cup chicken stock
Salt
Pepper
: 225 ˚F
20 Medium Shrimp, peeled, deveined, and chopped
4 Ounce chicken thighs, boneless, skinless, diced
1 Cup tomatoes, chopped
: 225 ˚F
5 Ounce Andouille Sausage
: 450 ˚F
1 Tablespoon Creole seasoning, or more to taste
: 450 ˚F
2 Tablespoon Olive oil
1/4 Cup chopped onion
1/4 Cup chopped green or red bell pepper
1/4 Cup celery, chopped
3 Clove garlic, minced
3 Bay leaves
1 Teaspoon Worcestershire sauce
1 Teaspoon hot sauce, or more to taste
3/4 Cup Rice, short grain
3 Cup chicken stock
: 450 ˚F
To Taste Salt
To Taste Pepper