Chicken, Shrimp and Andouille Jambalaya |
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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 10 |
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A Cajun classic, meal in one pot! Have the hot sauce ready to splash on. Serve with some crusty french bread, a nice crisp salad, and some of your favorite wine. :) Ingredients:
2 tablespoons extra virgin olive oil |
1 1/2 lbs boneless skinless chicken thighs |
1 lb andouille sausage, cut into 1/4 inch slices |
1 large onion, chopped |
2 celery ribs, diced |
1/2 green bell pepper, diced |
1/2 red bell pepper, diced |
1/2 teaspoon dried thyme |
1/4 teaspoon dried oregano |
1/4 teaspoon sweet paprika |
1/2 teaspoon salt |
1/4-1/2 teaspoon cayenne pepper (optional) |
1 1/2 cups long grain rice |
1 (14 ounce) can tomatoes, chopped,with juice |
2 cups chicken broth or 2 cups stock |
8 ounces medium shrimp, peeled and deveined |
2 tablespoons chopped fresh parsley |
3 green onions, finely chopped |
Directions:
1. Preheat oven to 350 degrees F.
2. In a large pan or Dutch oven, brown chicken in hot oil on both sides; remove and drain.
3. 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.
4. Add rice, tomatoes with juice, and broth; bring to a boil.
5. 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.
6. 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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