Jambalaya Egg Bake
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.
Rate This!
Jambalaya Egg Bake
Directions
- 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.
- Meanwhile, place a rack in upper third of oven; preheat oven to 375 degrees 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 degrees F).
Nutrition Facts (Jambalaya Egg Bake)
- Per serving:
- 465 kcal ,
- 19 g fat
- (5 g sat. fat ,
- 2 g polyunsaturated fat ,
- 6 g monounsaturated fat ),
- 317 mg chol. ,
- 1274 mg sodium ,
- 39 g carb. ,
- 4 g fiber ,
- 7 g sugar ,
- 34 g pro.
Recipe Collections
Reviews (1)
bnicolehouston
337 Days Ago
Excellent recipe. I adjusted the recipe a bit; 1/4 tsp of thyme, drained the dices tomatoes, doubled the chicken because I did not use shrimp, used 1 cup of chicken broth, had to bake for 35 minutes for the eggs to thicken.