Chicken & Shrimp Jambalaya

By strwbrry

Ingredients

• 6 chicken thighs
• 1 1/2 teaspoons salt, divided
• 1/2 teaspoon pepper, divided
• 3 tablespoons canola oil
• 8 oz. tasso, smoked andouille or other fully cooked spicy sausage, finely chopped
• 4 cups chopped onion
• 1 cup chopped green pepper
• 1 cup chopped celery
• 1 tablespoon minced garlic
• 1 teaspoon dried thyme
• 3 cups chicken broth
• 2 cups basmati rice ( or jambalaya rice)
• 1 can (14.5 oz) diced tomatoes, drained
• 12 oz. shelled, deveined uncooked large shrimp
• 1 cup frozen peas, thawed

Details

Servings 6

Preparation

Step 1

Sprinkle chicken with 1/2 teaspoon of salt and 1/2 teaspoon pepper. Cook chicken 10-12 minutes in pan with oil, until lightly browned. Remove chicken.
Cook sausage until lightly browned. Adding onions, green pepper, celery, garlic,thyme, and remaining salt and pepper. Cook until veggies are soft.
Heat oven 350 degrees. Bring chicken broth to a boil in pan.
Stir rice into sausage mixture, stir in broth.
Put everything into baking pan. Add Chicken. Put shrimp under the rice. Bake 15-20 minutes.