Chicken, Shrimp, and Sausage Jambalaya

By luvyaz12

Total Time: 56 min

Prep Time: 24 min

Cook Time: 32 min

Nutritional Information
(per serving)
Calories 485
Total Fat 22g
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate 39g
Dietary Fiber --
Sugars --
Protein 32g

Ingredients

• 4 * 4 (1 pound) boneless, skinless chicken thighs, trimmed of visible fat, cut into 2-inch chunks
• 2 * 2 teaspoon(s) Creole seasoning
• 2 * 2 tablespoon(s) canola oil
• 6 * 6 ounce(s) andouille sausage or other smoked sausage
• 1 * 1 large white onion, chopped (1 1/2 cups)
• 1 * 1 small red bell pepper, cut into 1-inch strips
• 1 * 1 small yellow bell pepper, cut into 1-inch strips
• 1 * 1 small green bell pepper
• 1 * 1 tablespoon(s) fresh thyme leaves
• 2 tablespoon(s) all-purpose flour
• 1/4 * 1/4 teaspoon(s) cayenne pepper
• 1 * 1 cup(s) raw long-grain rice
• 3 * 3 cup(s) chicken broth
• 1 * 1 can(s) (16-ounce) diced fire-roasted tomatoes, undrained
• 3/4 * 3/4 pound(s) large shrimp, peeled and deveined, tail shells intact
• * Chopped parsley, for garnish

Preparation

Step 1

1. 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.
2. Add onion, 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.
3. 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 onto plates. Garnish servings with parsley.