Recipe by Sue Lau
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. :)
Top Review by Bergy
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
- 29.58 ml extra virgin olive oil
- 680.38 g boneless skinless chicken thighs
- 453.59 g andouille sausage, cut into 1/4 inch slices
- 1 large onion, chopped
- 2 celery ribs, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2.46 ml dried thyme
- 1.23 ml dried oregano
- 1.23 ml sweet paprika
- 2.46 ml salt
- 1.23-2.46 ml cayenne pepper (optional)
- 354.88 ml long grain rice
- 396.89 g can tomatoes, chopped,with juice
- 473.18 ml chicken broth or 473.18 ml stock
- 226.79 g medium shrimp, peeled and deveined
- 29.58 ml chopped fresh parsley
- 3 green onions, finely chopped
Directions See How It's Made
- 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.