Chicken, Shrimp, and Sausage Jambalaya

By cnash

Bored with your usual repertoire of chicken dinners? Try this Chicken, Shrimp, and Sausage Jambalaya, which uses the thighs for extra flavor. We serve this dish with our Sweet Potato-Chive Biscuits.

Ingredients

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

Preparation

Step 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.

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.

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.

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 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.

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.