Chicken, Andouille and Shrimp Jambalaya
shared by Jennifer
Chicken, Andouille and Shrimp Jambalaya
shared by Jennifer in Chicken , Dutch Oven & Seafood
Details:
-
PT15M
- Prep Time: 15 Minutes PT30M
- Cook Time: 30 Minutes PT45M
- Total Time: 45 Minutes
- Difficulty: Novice
- Serves: 12 people
- Cuisine: American
In a large Dutch oven, heat oil over medium high heat; add sausage and chicken, and cook about 5 minutes or until browned. Add onion, celery, and bell pepp
Ingredients:
- 2 tablespoons vegetable oil
- 1 pound andouille sausage, sliced
- 2 pounds boneless-skinless chicken thighs, cut in 1-inch cubes
- 1½ cups chopped onion
- 1½ cups chopped celery
- 1½ cups chopped green bell pepper
- 3 cloves garlic, minced
- 3 cups long-grain rice
- 1 (28-ounce) can diced tomatoes
- 5 cups chicken broth
- 2 tablespoons chopped fresh thyme
- 2 fresh bay leaves
- 1½ pounds large fresh Louisiana shrimp, peeled and deveined
- 2 teaspoons kosher salt, divided
- 1 teaspoon ground black pepper, divided
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- 2 tablespoons chopped fresh parsley
- Garnish: chopped green onion
Directions:
- In a large Dutch oven, heat oil over medium high heat; add sausage and chicken, and cook about 5 minutes or until browned.
- Add onion, celery, and bell pepper, and cook, stirring frequently, about 3 minutes or until tender.
- Add garlic, stirring for about 30 seconds until fragrant. Add rice, and stir about 3 minutes until lightly toasted.
- Add tomatoes, and stir until juices are absorbed. Add broth, thyme, and bay leaves. Bring to a boil; reduce heat to medium-low. Cover, and cook for 15 minutes or until rice is tender.
- In a medium bowl, combine shrimp, 1 teaspoon salt, 1/2 teaspoon black pepper, paprika, cayenne, and parsley.
- Add shrimp to rice mixture, and stir until combined. Cook for 2 minutes or until shrimp are pink and firm.
- Add remaining 1 teaspoon salt and 1/2 teaspoon black pepper. Garnish with green onion, if desired. Serve immediately.