Recipe: Chicken Sausage and Shrimp Jambalaya

Ingredients

  • 1 tablespoon canola oil
  • 1 pound andouille sausage, sliced
  • 1 pound chicken breast, cubed
  • 1 teaspoon black pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • + 23 more ingredients
    • 1 teaspoon cayenne pepper
    • 1 tablespoon butter
    • 1 medium onion, diced
    • 3 garlic cloves, minced
    • 1 green bell pepper, cored and diced
    • 1 red bell pepper, cored and diced
    • 1 cup diced celery
    • 1 cup diced roma tomatos
    • 1 jalapeno pepper, seeded and minced OR ½ teaspoon cayenne (optional)
    • ½ teaspoon dried oregano
    • 3 bay leaves
    • 4 sprigs fresh thyme
    • 1 tablespoon worchestire sauce
    • 2 tablespoons tomato paste
    • 6 cups chicken stock, 1 â€ô ½ boxes
    • 3 cups long-grain rice, rinsed
    • 2 teaspoons kosher salt
    • 1 teaspoon freshly ground black pepper
    • 6 to 8 dashes hot sauce, optional, if you like it hot
    • ½ cup chopped scallions
    • ¾ cup chopped fresh parsley
    • 1 freshly squeezed lemon
    • 1 pound medium shrimp, peeled and deveined

1. Heat the oil in a large heavy duty pot, or dutch oven. 2. Add the sliced andouille sausage and saute for 5-7 minutes, until browned. 3. Remove the sausage and transfer to a plate. Set aside. 4. Add the chicken (in batches) to the same pot and brown on all sides. 5. Transfer the browned chi...

View full recipe at SpringPad

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