Chicken, Andouille, and Shrimp Jambalaya  Rice  122 reads

Chicken, Andouille, and Shrimp


2 tablespoons vegetable oil
1 pound andouille sausage, sliced
2 pounds boneless-skinless chicken thighs, cut in 1-inch cubes
1 1/2 cups chopped onion
1 1/2 cups chopped celery
1 1/2 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
1 1/2 pounds large fresh shrimp, peeled and deveined
2 teaspoons kosher salt, divided
1 teaspoon ground black pepper, divided
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
2 tablespoons chopped fresh parsley

Garnish:
chopped green onion

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.

serves 12


Rating 2.83/5
Rating: 2.8/5 (12 votes)
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