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Jambalaya

8 faves
Nutrition per serving    (USDA % daily values)
CAL
796
FAT
96%
CHOL
109%
SOD
115%

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Ingredients for 5 servings

2 cups (330 g) uncooked brown rice

1 tablespoon extra-virgin olive oil, once around the pan

1 tablespoon unsalted butter

1 pound (454 g) boneless, skinless white meat chicken

12 ounces (340 g) andouille sausage, casing removed and diced

1 medium onion, chopped (about 1 cup)

2 ribs celery, chopped

1 green bell pepper, chopped (about 1 cup)

1 bay leaf, fresh or dried

2 tablespoons cayenne pepper sauce

2 to 3 tablespoons all-purpose flour (I use Wondra or other type of fine flour.)

2 (14-ounce/397 g) cans diced tomatoes in juice

1(14-ounce/397 g) can chicken stock or broth

1 teaspoon cumin

1 rounded teaspoon dark chili powder

1 teaspoon poultry seasoning

1 teaspoon Worcestershire sauce

1 pound medium shrimp, raw, deveined and peeled

kosher salt and black pepper

Chopped scallions, for garnish

Fresh thyme, chopped for garnish

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