Savion's Jambalaya

Name: Savion's Jambalaya
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 2 to 4 servings
Ingredients: 1/4 cup vegetable oil; 8 ounces medium-spice andouille sausage, sliced into 1/2-inch pieces; One 8-ounce chicken leg, drumstick and thigh separated; 1 cup chopped celery; 1 cup chopped yellow onion; 1/2 cup chopped red bell pepper; 1/2 cup chopped green bell pepper; 2 cloves minced garlic; 1 teaspoon dried thyme; 1 teaspoon ground file powder; 1 teaspoon black pepper; 1/4 teaspoon cayenne pepper; Pinch salt; 1 1/2 cups chicken stock; 1 cup converted rice; 1 1/2 teaspoons Worcestershire sauce; 1 pound peeled and deveined raw shrimp (21 to 25)

Recipe courtesy of Pouchon Savion

Watch how to make this recipe.

Savion's Jambalaya

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Level: Easy
Yield: 2 to 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

737

Total Fat

39

Saturated Fat

9

Carbohydrates

52

Dietary Fiber

2

Sugar

5

Protein

43

Cholesterol

257

Sodium

897

Total: 1 hr
Active: 40 min

Level: Easy
Yield: 2 to 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

737

Total Fat

39

Saturated Fat

9

Carbohydrates

52

Dietary Fiber

2

Sugar

5

Protein

43

Cholesterol

257

Sodium

897

Total: 1 hr
Active: 40 min

Ingredients

1/4 cup vegetable oil

8 ounces medium-spice andouille sausage, sliced into 1/2-inch pieces

One 8-ounce chicken leg, drumstick and thigh separated

1 cup chopped celery

1 cup chopped yellow onion

1/2 cup chopped red bell pepper

1/2 cup chopped green bell pepper

2 cloves minced garlic

1 teaspoon dried thyme

1 teaspoon ground file powder

1 teaspoon black pepper

1/4 teaspoon cayenne pepper

Pinch salt

1 1/2 cups chicken stock

1 cup converted rice

1 1/2 teaspoons Worcestershire sauce

1 pound peeled and deveined raw shrimp (21 to 25)

Directions

Heat 2 tablespoons of the oil in a heavy Dutch oven and cook the sausage over medium-high heat until lightly browned, 3 to 5 minutes. Remove from the pan.
Add the chicken pieces to the pan and cook until lightly browned, 2 to 3 minutes per side. Remove from the pan.
Add the remaining 2 tablespoons of oil to the pan. Add the celery, onion, red pepper, green pepper, garlic, thyme, file powder, black pepper, cayenne and salt and saute until tender, about 5 minutes.
Add the chicken stock, rice and Worcestershire sauce to the pan and stir to combine. Bring to a boil, reduce to a simmer and add the shrimp, chicken and sausage. Cook uncovered, stirring occasionally, until the rice is fully cooked and most of the liquid is absorbed, 15 to 20 minutes.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Pouchon Savion, Savion's Place, Kissimmee, FL