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Fire House Jambalaya
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Fire House Jambalaya

1 Hr(s)
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1 serving
Original recipe yields 1 serving
1 large onion, finely chopped
1 lb baby carrots, chopped into pieces
1 pkg frozen okra
1 pkg celery, chopped into pieces
1 large red bell pepper, chopped
1 lg can whole tomatoes
1 can tomato juice
2-3 lb chicken breasts, cubed
2-3 lb andouille sausage cut into 1 inch pieces
2 pkg Zatarain’s Jambalaya Mix
2 lb shrimp, peeled and de-veined
1-2 Tbsp Cajun seasoning
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Let's Make It
1
Combine vegetables in large stock pot and begin to cook over low heat.
2
Place chicken in pan, cover with water and boil until chicken is cooked. Save water for stock.
3
Add chicken and sausage to vegetables, cook until veggies are tender
4
Approximately 30 min before serving add Zatarain's Mix and stir frequently. Simmer and cover but make sure to stir so rice will not burn on bottom. If mixture becomes too thick add chicken water to thin.
5
Add shrimp just before serving. Add Cajun seasoning to taste. Serve with Louisianna hot sauce and cornbread.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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