Chicken, Shrimp and Andouille Jambalaya

By Deli1

A Cajun classic, meal in one pot! Have the hot sauce ready to splash on. Serve with some crusty french bread, a nice crisp salad, and some of your favorite wine. :)

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

Details

Servings 1
Preparation time 10mins
Cooking time 65mins
Adapted from food.com

Preparation

Step 1

1 Preheat oven to 350 degrees F. 2 In a large pan or Dutch oven, brown chicken in hot oil on both sides; remove and drain. 3 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. 4 Add rice, tomatoes with juice, and broth; bring to a boil. 5 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. 6 Stir in shrimp, parsley, and green onions; cover and cook 5-8 minutes longer or until shrimp curl and turn bright pink and serve.