Rating: 5 stars
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A cast iron pan is the only dish you need to bring this chicken, shrimp, rice, and egg bake to life. Try this jambalaya recipe for brunch or dinner.

Source: Better Homes and Gardens

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Recipe Summary

hands-on:
30 mins
total:
1 hr
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 12-inch straight-side, ovenproof skillet heat olive oil over medium heat. Add onion, celery, sweet pepper, and garlic. Cook and stir until onions are translucent and beginning to brown, 5 to 7 minutes. Add sausage, shrimp, and chicken; toss to combine. Add garlic powder, cayenne, thyme, bay leaf, salt, black pepper; toss to combine. Stir in diced tomatoes, tomato sauce, and chicken stock to skillet; bring to a simmer. Stir in rice; return to simmer. Cook, covered, over medium-low heat 20 to 25 minutes or until rice is tender.

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  • Meanwhile, place a rack in upper third of oven; preheat oven to 375°F.

  • Remove skillet from heat; uncover. Stir in parsley. Using the back of a spoon, make six indents in rice mixture. Crack an egg into each. Bake, uncovered, 10 minutes or until whites have set and yolks start to thicken. Remove from oven; cool slightly. Discard bay leaf.

TIP
  • For shredded chicken, cook 8 ounces of skinless, boneless chicken breasts in a skillet with water, covered, 15 minutes or until done (165°F).

Nutrition Facts

465 calories; fat 19g; cholesterol 317mg; saturated fat 5g; carbohydrates 39g; mono fat 6g; poly fat 2g; insoluble fiber 4g; sugars 7g; protein 34g; vitamin a 1335.5IU; vitamin c 39.7mg; thiamin 0.3mg; riboflavin 0.4mg; niacin equivalents 5.1mg; vitamin b6 0.4mg; folate 115.4mcg; vitamin b12 0.5mcg; sodium 1274mg; potassium 835mg; calcium 147mg; iron 3.9mg.
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