Cindys Recipes

Jambalaya with Shrimp, Chicken &Andouille Sausage

CourseMain Dish
CuisineAmerican

Servings

8servings

Servings

8servings

Ingredients

2Tbsp olive oil
2C chopped onion
2C chopped red bell pepper
2Tbsp minced garlic
6oz. andouille sausagesliced
1lb. boneless, skinless chicken thighscubed and cooked
2C uncooked long-grain white rice
2tsp paprika
2tsp freshly ground black pepper
2tsp dried oregano
1tsp onion powder
1tsp dried thyme
1/2tsp garlic salt
2 bay leaf
4cups chicken brothfat-free, less-sodium chicken broth
1 1/2C water
2Tbsp tomato paste
1tsp hot pepper sauce
29oz. no salt-added diced tomatoes2 cans
1lb. lpeeled and deveined medium shrimp
4Tbsp chopped fresh parsley

Instructions

Cube and cook chicken until done.
Heat olive oil in a large Dutch oven over medium-high heat. Add chopped onion, chopped bell pepper, minced garlic, and sausage; sauté 5 minutes or until vegetables are tender.
Add chicken, rice, and the next 7 ingredients (through bay leaf); cook 2 minutes. Add broth, water, tomato paste, hot pepper sauce, and diced tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add shrimp; cook 5 minutes. Let stand 5 minutes. Discard bay leaf. Stir in parsley.

Recipe Notes

Makes ~1 1/2 C servings

Garnish with cooked crawfish!