Chicken, Andouille and Shrimp Jambalaya

Chicken, Andouille and Shrimp Jambalaya

shared by Jennifer in Chicken, Dutch Oven, Seafood

Chicken, Andouille and Shrimp Jambalaya

shared by Jennifer

Details:

  • Total Time: 45 minutes
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Difficulty: Novice
  • Serves: 12 people

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:

  1. In a large Dutch oven, heat oil over medium high heat; add sausage and chicken, and cook about 5 minutes or until browned.
  2. Add onion, celery, and bell pepper, and cook, stirring frequently, about 3 minutes or until tender.
  3. Add garlic, stirring for about 30 seconds until fragrant. Add rice, and stir about 3 minutes until lightly toasted.
  4. 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.
  5. In a medium bowl, combine shrimp, 1 teaspoon salt, 1/2 teaspoon black pepper, paprika, cayenne, and parsley.
  6. Add shrimp to rice mixture, and stir until combined. Cook for 2 minutes or until shrimp are pink and firm.
  7. Add remaining 1 teaspoon salt and 1/2 teaspoon black pepper. Garnish with green onion, if desired. Serve immediately.

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