Easy Jambalaya
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 5
- 2 bay leaves
- 1 medium onion
- 2 teaspoons fresh thyme
- 1 stalk celery diced
- 2 teaspoon minced garlic
- 2 1/2 3- pound chicken thighs (about 5)
- 8 ounce andouille sausage sliced thick
- 8- ounce extra large shrimp peeled and deveined.
- 1 whole bell pepper diced
- 2 cups uncooked rice (i used basmati)
- 8- ounce diced tomato (see notes)
- 3 cups chicken stock or water.
- 1/2 -1 teaspoon chicken bouillon (see notes)
- 1- teaspoon creole salt
- 2 - teaspoons paprika
- 1- teaspoon white pepper
- Carbohydrate 1.69246046943276 g
- Cholesterol 32.6586506112 mg
- Fat 12.1025906494177 g
- Fiber 0.513808560974178 g
- Protein 7.14740064484998 g
- Saturated Fat 4.01081901594109 g
- Serving Size 1 1 -6 (71g)
- Sodium 289.45796391921 mg
- Sugar 1.17865190845858 g
- Trans Fat 1.08918376434198 g
- Calories 145 calories
Pre-heat oven to 350 degrees F.Wash chicken thighs, wipe with a paper towel. Combine spices and mix well.Sprinkle both sides with generous amount of the spice blend. Or you may use salt and pepper or favorite spice mixAdd about 2 tablespoons of oil to the skillet or Dutch oven or oven safe pot/panBrown chicken on both sides for about 3 minutes each, be very careful with the chicken, it shouldn’t burn.Remove from the pan and set asideRemove excess oil from pan and leave approximately about 2-3 tablespoons oil.Add onions, thyme, garlic, celery, bell pepper, paprika, white pepper ,bouillon, and sauté until soft but not golden, about 2-3 minutes then add rice, stir for another 2minutes.Gently add tomatoes ,Chicken stock, and salt . Place chicken, sausage and shrimp on the bed of rice .Bring to a boil.Place in the oven and cook for about 30 -35 minutes until chicken is fully cookedRemove let it cool and serve.
