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    You are in: Home / Recipes / Chicken, Shrimp and Andouille Jambalaya Recipe
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    Chicken, Shrimp and Andouille Jambalaya

    Chicken, Shrimp and Andouille Jambalaya. Photo by Sue Lau

    1/17 Photos of Chicken, Shrimp and Andouille Jambalaya

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    10 mins

    55 mins

    Sue Lau's Note:

    A Cajun classic, meal in one pot! Have the hot sauce ready to splash on. Serve with some crusty french bread, a nice crisp salad, and some of your favorite wine. :)

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees F.
    2. 2
      In a large pan or Dutch oven, brown chicken in hot oil on both sides; remove and drain.
    3. 3
      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.
    4. 4
      Add rice, tomatoes with juice, and broth; bring to a boil.
    5. 5
      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.
    6. 6
      Stir in shrimp, parsley, and green onions; cover and cook 5-8 minutes longer or until shrimp curl and turn bright pink and serve.

    Ratings & Reviews:

    • on May 20, 2002

      55

      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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 06, 2002

      55

      I just made this the other night. My first jambalaya experience. I used hot italian sausage. My husband has requested it again already. Great recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 13, 2009

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (185)

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    Nutritional Facts for Chicken, Shrimp and Andouille Jambalaya

    Serving Size: 1 (296 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 507.8
     
    Calories from Fat 209
    41%
    Total Fat 23.2 g
    35%
    Saturated Fat 7.0 g
    35%
    Cholesterol 139.1 mg
    46%
    Sodium 1267.1 mg
    52%
    Total Carbohydrate 36.0 g
    12%
    Dietary Fiber 2.1 g
    8%
    Sugars 3.6 g
    14%
    Protein 36.2 g
    72%

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