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.

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5.0 by 4 people

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  • Makes: 6 servings
  • Hands On: 30 mins
  • Total Time: 1 hr

Jambalaya Egg Bake

Directions

  1. 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.
  2. Meanwhile, place a rack in upper third of oven; preheat oven to 375 degrees F.
  3. 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

  1. 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).
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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.
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Reviews (1)

4 Ratings
214 Days Ago
4.0
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.

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