Recipe by Linda's Busy Kitchen
My son, Dan, made this recipe for a social I was having with my cooking and recipes group at my house, and everyone loved it... Some said it was the best they had ever had... I had some, and couldn't leave it alone... It really is incredibly delicious! Try it and see for yourself!
Top Review by RSL
This was not our taste. I don't particularly care for jambalaya, but my husband loves it, so I made it for him. I have a different recipe that he says he likes better, and we won't be making this again. So sorry, with all the positive reviews I was hoping we would like it better.
- 59.14 ml oil
- 8 skinless chicken thighs
- 453.59 g andouille sausages or 453.59 g chorizo sausage, cut into 1/4-inch slices, I use Chorizo
- 14.79 ml tony's creole seasoning
- 9.85 ml salt
- 2 large onions, chopped
- 2 large celery ribs, chopped
- 118.29 ml bell pepper, chopped
- 3 garlic cloves, chopped
- 411.06 g candiced Rotel Tomatoes, with chili's such as Ro-Tel
- 226.79 g can tomato sauce
- 4.92 ml salt
- 226.79 g fresh shrimp, cleaned and shells off
- 29.58 ml parsley, chopped
- 29.58 ml green onion tops, chopped
- 473.18 ml rice, cooked in
- 946.36 ml chicken stock
Directions See How It's Made
- Cook the rice using the chicken stock as the liquid following directions on bag or box. Set aside.
- Heat oil in a lg., thick pot on med-high heat.
- Add chicken thighs, brown on all sides and cook about 10-15 minutes.
- Add sausage, half the Tony's seasoning, and salt. Cover, lower heat, and cook until chicken is well-done, about 15 minutes.
- Remove chicken and sausage, and drain all except 1/3 of the drippings from the pot.
- Add onions, celery, bell pepper, and garlic, and saute until tender.
- Stir in tomato with chili's, tomato sauce, the rest of the Tony's seasoning, and salt, and return chicken (de-boned), and sausage to the pot. Cover, and simmer about 10 minutes.
- Add shrimp, parsley, and green onion tops, cooking an additional 5 mins., covered.
- Fold in cooked rice, and simmer about 10 minutes.