Jambalaya with Red Beans and Rice

Jambalaya with Red Beans and Rice

Total Time

40 minutes

Serving Size



  • 1 (15 oz) can kidney beans
  • 4 cloves garlic
  • 1 small, ripe tomato
  • 2 links smoked andouille sausage (about 6 oz)
  • 4 oz boneless, skinless chicken thighs
  • 3 teaspoons creole seasoning, divided
  • 3 tablespoons canola oil
  • 8 oz trinity mix (diced fresh onions, bell peppers, and celery)
  • 3 bay leaves
  • 1 teaspoon hot pepper sauce
  • 1 teaspoon Worcestershire sauce
  • ¾ cup dry white rice
  • 3 cups chicken stock (or broth)
  • 8 oz peeled/deveined shrimp, tails removed
  • ½ teaspoon kosher salt
  • ½ teaspoon pepper


  1. Drain and rinse beans. Chop garlic and tomato (½ cup) coarsely. Cut sausages into ½-inch-thick slices. Cut chicken into ½-inch cubes and coat with 2 teaspoons seasoning (wash hands).
  2. Heat oil in 4-quart stockpot on medium–high 2–3 minutes. Add sausages; cook and stir 3–4 minutes until lightly browned. Stir in chicken. Cook 3–4 minutes until chicken begins to brown.
  3. Stir in trinity mix and garlic. Cook 3 minutes, then stir in tomatoes, bay leaves, hot sauce, Worcestershire sauce, rice, and stock. Bring to a boil, then reduce heat to medium-low, cover, and cook 18–20 minutes, stirring occasionally, until rice is tender and chicken is 165°F.
  4. Stir in shrimp, beans, salt, pepper, and remaining 1 teaspoon seasoning. Cover and let stand 5 minutes or until shrimp are pink and opaque. Serve.

Nutritional Information

Amount per ¼ recipe serving: Calories 470, Total Fat 19g, Sat Fat 3.5g, Trans Fat 0g, Chol 125mg, Sodium 1370mg, Total Carb 45g, Fiber 4g, Total Sugar 3g, (Incl. 0g Added Sugars), Protein 31g, Vitamin D 0%, Calc 8%, Iron 15%, Potassium 8%