Chicken, Shrimp and Andouille Jambalaya
This recipe calls for andouille sausage, but I find that too spicy. I substitute a milder smoked sausage, commercial kielbasa, or even sweet Italian sausage. You can always have the hot sauce ready to splash on, for those that prefer some heat. Serve with some crusty french bread, a nice crisp salad, and some of your favorite wine. :)
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
main dish
bake
chicken
cajun
contains white meat
tree nut free
nut free
gluten free
red meat free
contains fish
dairy free
- 1/2 teaspoon salt
- 1/4 teaspoon dried oregano
- 1 large onion chopped
- 1/2 teaspoon dried thyme
- 2 tablespoons chopped fresh parsley
- 1/2 red bell pepper diced
- 1/4 teaspoon sweet paprika
- 2 celery ribs diced
- 1 1/2 lbs boneless skinless chicken thighs
- 1 pound sausages cut into 1/4 inch slices
- 1/2 green bell pepper diced
- 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 stock
- 8 ounces medium shrimp peeled and deveined
- 3 green onions finely chopped
- Carbohydrate 29.9739238294742 g
- Cholesterol 37.19457434 mg
- Fat 13.0443135125959 g
- Fiber 1.49063999310212 g
- Protein 11.5657318076956 g
- Saturated Fat 5.04124224484894 g
- Serving Size 1 1 Serving (163g)
- Sodium 376.352800239994 mg
- Sugar 28.4832838363721 g
- Trans Fat 1.77106841200933 g
- Calories 289 calories
Preheat oven to 350 degrees F. In a large pan or Dutch oven, brown chicken in hot oil on both sides; remove and drain. 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. Add rice, tomatoes with juice, and broth; bring to a boil. 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. Stir in shrimp, parsley, and green onions; cover and cook 5-8 minutes longer or until shrimp curl and turn bright pink and serve.
