Chicken and Shrimp Jambalaya Recipe
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Rib-sticking comes to mind when you savor the delicious combination of full-flavored ingredients in this hearty Louisiana specialty.
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3 tablespoons olive oil or vegetable oil
8 ounces andouille sausage or spicy sausage, cut into 1/4
2 chicken thighs, boned, cut into 1
2 chicken breasts, small, boned, cut into 1
2 cups onions - chopped
1 green pepper
8 green onions - chopped, divided
4 tablespoons parsley - fresh, minced, divided
1 tablespoon garlic - chopped
2 bay leaves
(16 oz.) can whole tomatoes, undrained, regular or Italian style
1/4 teaspoon each of dried thyme, cumin, allspice and cayenne pepper
1 pinch of ground cloves
1 teaspoon salt
1/4 teaspoon pepper
1 cup raw long grain white rice
2 cups chicken broth or water
1 pound shrimp - small or medium, peeled and deveined
In dutch oven, heat oil over medium heat. Add sausage, sautÃ© for 5 minutes or until edges start to crisp and get brown. Remove to a paper towel.
Add chicken to the oil in the pan, and cook (if not cooked already) until golden brown.
Place on paper towel with the sausage.
Add white onions, pepper and 3/4 of the green onions, 3 tablespoons parsley, garlic and bay leaves to the oil.
Cook for about 5 minutes, stirring with wooden spoon, scraping up any brown bits.
Add tomatoes and their juice along with all the seasonings.
Cook and stir to break up the tomatoes.
Add the sausage and chicken back into the mix, stir in rice and broth. Bring to a boil, reduce heat, cover and simmer, DON'T STIR, for 30 minutes or until tender and moist not soupy.
Remove from heat, stir in shrimp, cover and let stand 10 minutes.
To serve, discard bay leaves, ladle into deep bowls and sprinkle with green onions and parsley.
Shrimp and Chicken Au Gratin
(1/2 stick) butter
2 large boneless chicken breasts
any desired cheese
McCormick® Perfect Pinch® Cajun Seasoning
(14 1/2 ounces) stewed tomatoes
boneless skinless chicken breasts
long grain rice
Chicken Shrimp and Sausage Paella
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