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Mardi Gras Jambalaya

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Rate this recipe 4/5 (1 Votes)
Mardi Gras Jambalaya 0 Picture

Ingredients

  • 3 TBS flour
  • 2 tsp dried thyme leaves
  • 1/4 tsp ground red pepper
  • 1/4 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
  • 1/2 cup Texas Style BBQ sauce
  • 1 pkg (9oz) fully cooked Andouille sausage, sliced
  • 3 cups fat-free reduced-sodium chicken broth
  • 1 1/2 cups long-grain white rice, uncooked
  • 1/2 lb uncooked, deveined, peeled lrg shrimp
  • 1/4 cup minced fresh parsley

Details

Servings 8
Preparation time 15mins
Cooking time 70mins

Preparation

Step 1

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.

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