New Orleans Jambalaya by This Old Gal

olive oil, onion, celery, red bell pepper, andouille sausage, dried oregano, dried thyme, kosher salt, cayenne pepper, chili powder, granulated onion powder, garlic powder, black pepper, chicken breasts, tomatoes, chicken broth, bay leaf, cauliflower, jumbo shrimp, dried parsley flakes

Prep Time: 25 min
Cook Time: 3 min
Total Time: 38 min

Category:

– 2 teaspoons Extra Virgin Olive Oil
– 1 large Yellow/Brown Onion (rough chopped)
– 3 stalks Fresh Celery, chopped
– 1 large Red Bell Pepper (rough chopped)
– 14 ounces Andouille Sausage (sliced 1/2 in slices)
– 1 tablespoon Dried Oregano
– 1 teaspoon Dried Thyme
– 1 teaspoon Kosher Salt
– 1/2 teaspoon Cayenne Pepper
– 1/2 teaspoon Chili Powder
– 1/2 teaspoon Granulated Onion Powder
– 1/2 teaspoon Garlic Powder
– 1/2 teaspoon Freshly Ground Black Pepper
– 1 pound Chicken Breasts Boneless/Skinless (cut into 2 inch chunks)
– 28 ounces Diced Tomatoes
– 1/2 cup Chicken Broth
– 2 Bay Leaves
– 1 head Cauliflower (riced)
– 1 pound Jumbo Shrimp (cleaned with tails on)
– 2 tablespoons Dried Parsley Flakes

Prep Time: 25 min
Cook Time: 3 min
Total Time: 38 min

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