Shrimp, Chicken, and Andouille Sausage Jambalaya

From Chef John Besh, as printed in Men's Health June 2008

Ready In:
1hr 40mins
Serves:
Units:

ingredients

directions

  • Preheat a large cast-iron pot over high heat.
  • Lower the heat to medium-high and add the sausage and bacon.
  • Cook the meat as evenly as possible, stirring slowly, until the fat is released.
  • Season the chicken with salt and pepper, add it to the pot, and turn the heat to high.
  • Once the chicken has browned, add the celery, onions, green pepper, and garlic.
  • Continue to stir, allowing the ingredients to brown without burning.
  • Lower the heat to medium and stir in the thyme, bay leaf, paprika, cayenne, and rice.
  • Keep stirring for 5 to 7 minutes over medium heat.
  • Add the tomatoes and broth, raise the heat back to high until the liquid boils, and then cover and reduce to a low simmer for 15 minutes.
  • Season the shrimp and crawfish (if using) with salt and pepper, and add them to the pot.
  • Keep the pot covered for an additional 5 minutes before removing from the heat and adding the green onions.
  • Check for seasonings. Add salt, pepper, and the celery salt.
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@Vino Girl
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@Vino Girl
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"From Chef John Besh, as printed in Men's Health June 2008"
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  1. lopershelby
    Sorry to put this here but I have been desperately searching for your vegan cornbread recipe that I can’t seem to find anywhere. Could you possibly link it here?
    Replies 1
  2. Michael T.
    8 servings?? For 8 jolly green giants!! Great recipe! ! I did have to split this between a large deep skillet and a pot as I didn't have a large cast iron pot. You can feed 15-20 people easily!
    Reply
  3. Vino Girl
    From Chef John Besh, as printed in Men's Health June 2008
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