Chicken, Shrimp and Andouille Jambalaya
chicken, broth, sausage, tomatoes, onions, rice, shrimp, celery, onion, parsley
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 for Chicken, Shrimp and Andouille Jambalaya Recipe
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.
Read the full directions on Food.com
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