Jambalaya With Shrimp, Chicken, Andouille, And Ham

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Andrea's Recipes
Nutrition per serving    (USDA % daily values)


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Ingredients for 10 servings

1/2 cup (120 ml) canola oil (I used 1/3 cup and it came out fine.)

1 pound (~1/2 k) andouille sausage, cut crosswise into 1/4-inch slices

3 medium to large yellow onions, chopped

2 stalks of celery, thinly sliced

1/2 cup (~55 g) chopped green bell peppers

1/2 cup (~55 g) chopped red bell peppers

2 teaspoons salt, divided

1 teaspoon Creole seasoning (Recipe follows or you can use a purchased blend.)

1 teaspoon cayenne, divided

1 tablespoon chopped garlic

1-1/2 pounds (680 g) boneless chicken meat, cut into 1-inch cubes (You can use white or dark meat or a mix of white and dark meat.)

1/2 pound (227 g) ham, cubed

3 bay leaves

3 cups medium-grain white rice (I use brown rice.)

6 cups (1.420 liters) water

1/2 pound (227 g) shelled shrimp, thawed if from frozen

5 green onions, chopped, green tops only

1/4 cup (10 g) chopped fresh parsley

2-1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

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