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Chicken, Shrimp, and Sausage Jambalaya Recipe

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This recipe for Chicken, Shrimp, and Sausage Jambalaya, by , is from The Dillard Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Tuesday, February 24, 2009


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

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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