Chicken, Shrimp and Andouille Jambalaya
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 1/2 lbs boneless skinless chicken thighs
- 1 lb andouille sausage
cut into 1/4 inch slices
- 1 large onion
chopped
- 2 celery ribs
diced
- 1/2 green bell pepper
diced
- 1/2 red bell pepper
diced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/4 teaspoon sweet paprika
- 1/2 teaspoon salt
- 1/4-1/2 teaspoon cayenne pepper
optional
- 1 1/2 cups long grain rice
- 1 can tomatoes
chopped, with juice, 14 ounce
- 2 cups chicken broth or 2 cups stock
- 8 ounces medium shrimp
peeled and deveined
- 2 tablespoons chopped fresh parsley
- 3 green onions
finely chopped
Directions
- 1
Preheat oven to 350 degrees F.
- 2
In a large pan or Dutch oven, brown chicken in hot oil on both sides; remove and drain.
- 3
Add andouille, onion, celery, bell pepper, thyme, oregano, paprika, salt, and cayenne pepper to the pan, cooking and stirring for about 5 minutes until onions are tender.
- 4
Add rice, tomatoes with juice, and broth; bring to a boil.
- 5
Place rice mixture in a baking dish or oven-proof casserole; top with chicken; cover (can use foil) and bake at 350 degrees F for 40-45 minutes or until rice and chicken are done and tender.
- 6
Stir in shrimp, parsley, and green onions; cover and cook 5-8 minutes longer or until shrimp curl and turn bright pink and serve.
Chicken, Shrimp and Andouille Jambalaya
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About this Recipe
Craving a hearty, flavorful dish that brings the vibrant spirit of the Bayou right to your kitchen? This Chicken, Shrimp and Andouille Jambalaya delivers a satisfying blend of savory meats and aromatic spices, perfect for a memorable meal at home.
This recipe shines by combining three distinct, yet complementary, proteins: tender chicken thighs, robust andouille sausage, and succulent shrimp. Layered with the classic "holy trinity" of onion, celery, and bell peppers, along with warming spices like thyme, oregano, and sweet paprika, every spoonful is packed with depth. The optional cayenne pepper allows you to tailor the heat to your preference, creating a truly personalized experience.
What you can expect is a deeply comforting and richly flavored one-pot meal. The long-grain rice absorbs all the delicious juices from the chopped tomatoes and chicken broth, resulting in a perfectly cooked, savory base. You’ll find tender pieces of chicken, slices of smoky andouille sausage, and plump, juicy shrimp, all harmonizing with the soft, seasoned vegetables. It’s a dish that’s both substantial and incredibly aromatic, with a warmth that lingers long after the last bite.
To make this Chicken, Shrimp and Andouille Jambalaya your own, feel free to adjust the cayenne pepper for more or less heat. While the recipe calls for two colors of bell pepper, you can use all green or all red if that’s what you have on hand. For a different twist, you could even try substituting diced pork shoulder for some of the chicken, though the classic combination is hard to beat.
This robust Jambalaya is an excellent choice for family dinners, casual gatherings, or any occasion when you’re craving a substantial and flavorful meal. Serve it simply in a bowl, perhaps with a dash of your favorite hot sauce and a sprinkle of extra fresh parsley and green onions.