Jambalaya

From Sherry E.
Photo by Sylvia H.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    t Vegetable oil

  • 1/2

    lb skinless boneless chicken breast cut into bite sized pieces

  • 1/4

    t salt

  • 1/4

    t black pepper

  • 3

    links Andouille Sausage, thinly sliced

  • 1

    c chopped onion

  • 1/2

    c chopped green bell pepper

  • 2

    cloves garlic, minced

  • 1 1/2

    c long-grain white rice, uncooked

  • 2 3/4

    c chicken broth

  • 2

    t paprika

  • 1/2

    t dried thyme

  • 1/4

    t cayenne pepper

  • 1

    14.5 oz can diced tomatoes

  • 3/4

    lb large shrimp, deveined & chopped

  • 1/4

    c thinly sliced green onions

Directions

1 Heat oil in large skillet over med-high heat. 2. Sprinkle chicken with salt & pepper and add to pan, cooking until lightly browned. 3. Remove chicken from pan. 4. Add sausage to pan, cook until lightly browned. 5. Add onion, bell pepper, & garlic, reduce heat and cover and cook 12 minutes until veg are tender 6. Stir in rice & cook 2 minutes stirring constantly. 7. Add broth, paprika, thyme, and red pepper, bring to boil. 8. Cover, reduce heat and simmer 15 minutes. 9. Add chicken & tomatoes & cook uncovered 10 minutes until liquid absorbed. 10. Stir in shrimp, cover & cook 5 minutes until shrimp are done. 11. Remove from heat & let stand 5 minutes. 12. Fluff with a fork and sprinkle with green onions.

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