Jambalaya
A classic Creole dish with rice, chicken, shrimp, and andouille sausage! Enjoy with warm cornbread and butter!
Servings: 6
Ingredients
- 4 (1-lb.) boneless skinless chicken thighs cut into 2-inch chunks
- 2 tsp. Creole seasoning
- 2 T. Canola oil
- 6 oz. andouille or kielbasa sausage slice 1/4 inch thick
- 1 lg. yellow onion chopped
- 1 lg. stalk celery chopped
- 1 sm. red bell pepper chopped
- 1 sm. yellow bell pepper chopped
- 1 sm. green bell pepper chopped
- 1 T. fresh thyme leaves
- 2 T. all-purpose flour
- 1/4 tsp. cayenne pepper
- 1 c. long-grain rice uncooked
- 3 c. chicken broth
- 1 (16 oz.) can diced fire-roasted tomatoes un-drained
- 3/4 lb. lg. shrimp peeled and deveined, tails intact
Instructions
- Sprinkle chicken with Creole seasoning. Heat oil in a Dutch oven over medium-high heat, add sausage and brown 2 minutes. Remove to a plate.
- Add chicken and sauté until brown, about 4 minutes, remove to plate.
- Add onions, celery, peppers, thyme, flour, and cayenne to pot and cook, stirring constantly, until onions are translucent, about 4 minutes.
- Stir in rice, then add broth and tomatoes and bring to a boil. Reduce heat to low, cover and simmer 10 minutes.
- Stir chicken and sausage into rice mixture, cover and continue to simmer 6 minutes. Stir in shrimp, cover and simmer 6 minutes, or until cooked through.
- Spoon jambalaya into bowls and serve with warm corn bread.
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