Jambalaya

By Wewah

From Sherry E.

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

Preparation

Step 1

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.