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    Default Chicken, Shrimp, and Sausage Jambalaya

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    4 (1 pound) boneless, skinless chicken thighs, trimmed of visible fat, cut into 2-inch chunks
    2 teaspoon(s) Creole seasoning
    2 tablespoon(s) canola oil
    6 ounce(s) andouille sausage or other smoked sausage
    1 large white onion, chopped (1 1/2 cups)
    1 small red bell pepper, cut into 1-inch strips
    1 small yellow bell pepper, cut into 1-inch strips
    1 small green bell pepper
    1 tablespoon(s) fresh thyme leaves
    2 tablespoon(s) all-purpose flour
    1/4 teaspoon(s) cayenne pepper
    1 cup(s) raw long-grain rice
    3 cup(s) chicken broth
    1 can(s) (16-ounce) diced fire-roasted tomatoes, undrained
    3/4 pound(s) large shrimp, peeled and deveined, tail shells intact
    Chopped parsley, for garnish

    Sprinkle chicken with Creole seasoning. Heat oil in a Dutch oven over medium-high heat; add sausage and brown 2 minutes. Remove to a plate. Add chicken and sauté until brown, about 4 minutes; remove to plate.
    Add onion, peppers, thyme, flour, and cayenne to pot and cook, stirring constantly, until onions are translucent, about 4 minutes. Stir in rice, then add broth and tomatoes and bring to a boil. Reduce heat to low; cover and simmer 10 minutes.
    Stir chicken and sausage into rice mixture; cover and continue to simmer 6 minutes. Stir in shrimp; cover and simmer 6 minutes, or until cooked through. Spoon jambalaya onto plates. Garnish servings with parsley.

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