Community Pick
Chicken, Shrimp and Andouille Jambalaya
photo by Ashley Cuoco
- Ready In:
- 1hr 5mins
- Ingredients:
- 18
- Serves:
-
8-10
ingredients
- 2 tablespoons extra virgin olive oil
- 1 1⁄2 lbs boneless skinless chicken thighs
- 1 lb andouille sausage, cut into 1/4 inch slices
- 1 large onion, chopped
- 2 celery ribs, diced
- 1⁄2 green bell pepper, diced
- 1⁄2 red bell pepper, diced
- 1⁄2 teaspoon dried thyme
- 1⁄4 teaspoon dried oregano
- 1⁄4 teaspoon sweet paprika
- 1⁄2 teaspoon salt
- 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 2 cups stock
- 8 ounces medium shrimp, peeled and deveined
- 2 tablespoons chopped fresh parsley
- 3 green onions, finely chopped
directions
- 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.
Questions & Replies
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Reviews
-
This was my first time to make Jambalaya and I am sur glad I used your recipe! Wonderful flavor. I used Mennonite sausage instead of andouille (can't find it here) and 3/4 tsp cayenne. Used prawns sausage & cooked chicken chunks WOW thanks SueL I'll cook this again. Served it with Fried Okra and Collard greens
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I've made this jambalaya at least a half dozen times and every time it turns out delicious! I use long grain brown rice and boil it for just about 10 minutes more than suggested and leave it in the oven for about 15 minutes longer due to the longer cooking time of the brown rice. DELICIOUS! Thanks, Sue!
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The recipe sounds great, however, I'm not a rice lover. For those pasta lovers like myself, try using spaghetti instead of rice. Jambalaya w/spagheti is great. The meal is prepared the same, however you use spaghetti. This dish (spaghetti jambalaya) is great and I would rate this particular dish 5 stars. Try it, I'm sure you'll like it, those in New Orleans do.
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Tweaks
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EXCELLENT!! I added butter to the olive oil for browning the chicken, I substituted half dry white wine half chicken stock, also used portuguese chourico in place of the recommended sausage, and reduced a can of Heinekin in the vegetable/ sausage mix, then stirred in 2 tbsp of "pimentas" ( ground red pepper paste used in a lot of Portuguese cooking) before adding rice and broth/wine mixture. Next time I will add some okra (soaked beforehand in milk) , to see how that changes things! loved this! I would recommend this recipe even to a novice cook, excellent!! Can I give 10 stars???
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RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com