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Chicken, Shrimp And Sausage Jambalaya
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- #97031
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
4 boneless skinless chicken thighs, cut into 2 inch chunks
2 teaspoons Creole seasoning
2 tablespoons canola oil
6 ounces smoked sausage
1 large white onion, chopped
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 green bell pepper, cut into strips
1 tablespoon thyme leaves
2 tablespoons flour
1/4 teaspoon cayenne pepper
1 cup raw long-grain rice
1 can (16 ounce size) diced fire roasted tomatoes, undrained
3/4 pound large shrimp, peeled and deveined, tail shells intact
chopped parsley
directions
Sprinkle chicken with Creole seasoning.
Heat oil in a pot or Dutch oven. Add sausage and brown 2 minutes. Remove to a plate. Add chicken and saute until brown, remove to a plate.
Add onion, peppers, thyme, flour and cayenne to pot and cook until onions are translucent. Stir in rice, then add broth and tomatoes and bring to a boil. Reduce heat, cover and simmer 10 minutes.
Stir chicken and sausage into rice mixture, cover and continue to simmer 6 minutes. Stir in shrimp, cover and simmer 6 minutes or until cooked through.
Spoon jambalaya onto plates. Garnish with parsley.
added by
92037
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
Made this for my Moose Lodge and everyone liked it. Most never tasted Jambalmya befor and I never made it befor so all was good. Spicey but not hot.