Chicken, Andouille and Shrimp Jambalaya
Whip up this extremely tasty recipe for Jambalaya using Louisiana shrimp, andouille sausage and chicken. Jambalaya is an extremely popular dish that has Spanish and French influence. It consists of meat, vegetables and rice and, let's be honest—it's straight comfort food!
- 2 tablespoons Vegetable oil
- 1 pound andouille sausage sliced
- 2 pounds boneless-skinless chicken thighs cut in 1-inch cubes
- 1 ½ cups Onion chopped
- 1 ½ cups Celery chopped
- 1 ½ cups green bell pepper chopped
- 3 cloves garlic minced
- 3 cups long-grain rice
- 1 (28-ounce) can Tomatoes diced
- 5 cups Chicken Broth
- 2 tablespoons fresh thyme chopped
- 2 fresh bay leaves
- 1 ½ pounds large fresh Louisiana shrimp peeled and deveined
- 2 teaspoons kosher salt divided
- 1 teaspoon Ground Black Pepper dived
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- 2 tablespoons fresh parsley chopped
- chopped green onion garnish
- 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.
Recipe and Image courtesy of Louisiana Travel.
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