Jambalaya

By bakers_delight85

Ingredients

• 2 Tbsp. olive oil
• 1-1/2 lbs. skinless, boneless chicken thighs (about 12)
• 8 ounces andouille, chorizo or other smoked sausage, thinly sliced
• 1 large onion, chopped
• 3 cloves garlic, finely chopped
• 2 stalks celery, diced
• 2 bell peppers, any color, diced
• 1 tsp. dried thyme leaves
• 1 tsp. paprika
• 1/2 tsp. salt
• 1/4 tsp. ground allspice
• 1/4 tsp. cayenne pepper
• 1-1/2 cups long grain rice
• 1 can (14 ounces) tomatoes, including juice, chopped
• 1-3/4 cups chicken stock
• 8 ounces medium raw shrimp, in the shell
• 1/3 cup chopped fresh parsley
• 3 green onions, finely chopped

Details

Servings 6

Preparation

Step 1

In a Dutch oven, heat oil over medium-high heat. Add chicken and cook for 5 minutes or until browned on both sides. Transfer to a plate.
Add sausage, onion, garlic, celery, peppers, thyme, paprika, salt, allspice and cayenne; cook, stirring often, for 5 minutes or until vegetables are softened. Return chicken to dish along with accumulated juices.
Stir in rice, tomatoes with juice and stock; bring to a boil. Transfer to baking dish. Cover and bake in preheated oven for 30 minutes or until rice and chicken are just tender.
Stir in shrimp, parsley and green onions; cover and bake for 5 to 8 minutes more or until shrimp turns pink.