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Chicken, Shrimp, and Sausage Jambalaya Recipe

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This recipe for Chicken, Shrimp, and Sausage Jambalaya is from The Dillard Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 boneless, skinless chicken thighs
2 teaspoons Creole seasoning
2 tablespoons canola oil
6 ounces andouille sausage
1½ cups white onion, chopped
1 small red bell pepper
1 small yellow bell peppers
1 small green bell pepper
1 tablespoon fresh thyme leaves
2 tablespoons all-purpose flour
¼ teaspoon cayenne pepper
1 cup raw long-grain rice
16-ounce jar diced fire-roasted tomatoes, undrained
¾ pound large shrimp, peeled and deveined, tail shells intact
3 cups chicken broth
Directions:
Directions:
Trim chicken of visible fat and cut into 2" chunks
Cut peppers into 1" strips.

Sprinkle chicken with Creole seasoning. Heat oil in a Dutch oven over medium-high heat; add sausage and brown 2 minutes. Remove to a plate. Add chicken and sauté until brown, about 4 minutes; remove to plate.

Add onion, peppers, thyme, flour, and cayenne to pot and cook, stirring constantly, until onions are translucent, about 4 minutes. Stir in rice, then add broth and tomatoes and bring to a boil. Reduce heat to low; 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.

 

 

 

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