Chicken, Shrimp and Andouille Jambalaya
This recipe calls for andouille sausage, but I find that too spicy. I substitute a milder smoked sausage, commercial kielbasa, or even sweet Italian sausage. You can always have the hot sauce ready to splash on, for those that prefer some heat. Serve with some crusty french bread, a nice crisp salad, and some of your favorite wine. :)
Yield: 10 Servings Ready in 45 minutes
favorite of 3 people 2 people want to try
|1 1/2 lbs boneless skinless chicken thighs|
|1 poundsausages; cut into 1/4 inch slices|
|1 largeonion; chopped|
|2 celery ribs; diced|
|1/2 green bell pepper; diced|
|1/2 red bell pepper; diced|
|1/2 teaspoondried thyme|
|1/4 teaspoondried oregano|
|1/4 teaspoonsweet paprika|
|1/4 -1/2 teaspoon cayenne pepper; (optional)|
|1 1/2 cupslong grain rice|
|1 (14 ounce) can tomatoes; chopped,with juice|
|2 cupschicken broth or stock|
|8 ounces medium shrimp; peeled and deveined|
|2 tablespoonschopped fresh parsley|
|3 green onions; finely chopped|
Chicken, Shrimp and Andouille Jambalaya Preparation
Preheat oven to 350 degrees F.
In a large pan or Dutch oven, brown chicken in hot oil on both sides; remove and drain.
Add andouille, onion, celery, bell pepper, thyme, oregano, paprika, salt, and cayenne pepper to the pan, cooking and stirring for about 5 minutes until onions are tender.
Add rice, tomatoes with juice, and broth; bring to a boil.
Place rice mixture in a baking dish or oven-proof casserole; top with chicken; cover (can use foil) and bake at 350 degrees F for 40-45 minutes or until rice and chicken are done and tender.
Stir in shrimp, parsley, and green onions; cover and cook 5-8 minutes longer or until shrimp curl and turn bright pink and serve.
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Chicken, Shrimp and Andouille Jambalaya Reviews
3 months, 2 weeks, 5 days, 17 hours, 45 minutes ago
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