Chicken, Shrimp and Andouille Jambalaya

Chicken, Shrimp and Andouille Jambalaya

from food.com
1 serving(s)

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 (14 ounce) can tomatoes, chopped,with juice
  • 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. 1

    Preheat oven to 350 degrees F.

  2. 2

    In a large pan or Dutch oven, brown chicken in hot oil on both sides; remove and drain.

  3. 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. 4

    Add rice, tomatoes with juice, and broth; bring to a boil.

  5. 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. 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.