Mardi Gras Jambalaya

Mardi Gras Jambalaya

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    TBS flour

  • 2

    tsp dried thyme leaves

  • ¼

    tsp ground red pepper

  • ¼

    tsp black pepper

  • 8

    bone-in chicken thighs

  • 1

    TBS oil

  • 1

    lrg onion, chopped

  • 1

    lrg green pepper, chopped

  • 4

    cloves garlic, minced

  • 1

    can (28oz) fire-roasted diced tomatoes, undrained

  • ½

    cup Texas Style BBQ sauce

  • 1

    pkg (9oz) fully cooked Andouille sausage, sliced

  • 3

    cups fat-free reduced-sodium chicken broth

  • cups long-grain white rice, uncooked

  • ½

    lb uncooked, deveined, peeled lrg shrimp

  • ¼

    cup minced fresh parsley

Directions

1) Mix flour and seasonings in shallow dish. Add chicken; turn to coat both sides of each thigh. Heat oil in Dutch oven or lrg deep skillet on med heat. Add 4 chicken thighs; cook 4 mins on each side or until each is golden brown on both sides. Transfer to plate, reserving dripping in pan. Repeat with remaining chicken (removing last 4 thighs to same plate as the first 4). 2) Add onions, green peppers and garlic to dripping in pan; cook and stir 5 mins. Stir in tomatoes, bbq sauce and sausage. Return chicken and any juices from plate to tomato mixture; simmer 25 mins or until chicken is done (165 degrees F), stirring occasionally. Meanwhile, bring broth to boil in med saucepan. Stir in rice; cover. Simmer on med-low heat 20 mins or until broth is absorbed and rice is tender. 3) Add shrimp to tomato mixture; simmer 8 mins or until shrimp turn pink. 4) Spoon rice into shallow bowls; top with chicken mixture and parsley.


Nutrition

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