Chicken, Andouille, and Shrimp Jambalaya

image Chicken, Andouille, and Shrimp Jambalaya
As one of the most beloved dishes across Louisiana, jambalaya holds a special spot on many dining tables throughout the fall and winter. This quintessentially Louisiana dish likely grew from the state’s Spanish heritage and reflects the diversity of the area. Many jambalayas from New Orleans and southeast Louisiana include tomato, while Cajun jambalayas do not. Chicken, Andouille, and Shrimp Jambalaya combines some of our favorite Louisiana flavors.
Whether as a Sunday supper for family and friends or the centerpiece of a tailgating party, jambalayas are perfect for entertaining. It’s easy to double (or triple) Chicken, Andouille, and Shrimp Jambalaya batches, and ingredients can be added or removed to fit personal preferences and dietary requirements.

Chicken, Andouille, and Shrimp Jambalaya
Serves 12
* 2 tablespoons vegetable oil
* 1 pound andouille sausage, sliced
* 2 pounds boneless-skinless chicken thighs, cut in 1-inch cubes
* 1½ cups chopped onion
* 1½ cups chopped celery
* 1½ 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
* 1½ pounds large fresh shrimp, peeled and deveined
* 2 teaspoons kosher salt, divided
* 1 teaspoon ground black pepper, divided
* 1 teaspoon smoked paprika
* ½ teaspoon cayenne pepper
* 2 tablespoons chopped fresh parsley
* Garnish: chopped green onion
1. 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.
2. 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.
3. 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.
4. Garnish with green onion, 
if desired. Serve immediately

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s