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Chicken, Shrimp, and Andouille jambalaya

The Ultimate Jambalaya

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine Louisiana
Servings 6

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Sharp knife
  • Cutting board
  • Wooden spoon

Ingredients
  

  • 2 tablespoons olive oil
  • 1 pound andouille sausage sliced
  • 1 pound boneless skinless chicken thighs, diced
  • 1 medium onion diced
  • 1 green bell pepper diced
  • 2 celery stalks chopped
  • 3 cloves garlic minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper adjust to taste
  • 1 can 14.5 oz diced tomatoes
  • 2 cups chicken broth
  • 1 cup long-grain white rice
  • 1 pound shrimp peeled and deveined
  • 2 green onions sliced
  • Salt and pepper to taste

Instructions
 

  1. Heat the olive oil in a large pot over medium-high heat. Add the andouille sausage and cook until browned, about 3 minutes. Remove and set aside.
    sizzling sliced andouille sausage
  2. In the same pot, add the chicken and season with salt and pepper. Cook until browned, about 5 minutes. Remove and set aside with the sausage.
  3. Add the onion, bell pepper, and celery to the pot. Cook for about 5 minutes, stirring occasionally, until softened.
  4. Stir in the garlic, smoked paprika, thyme, oregano, and cayenne. Cook for 1 minute until fragrant.
  5. Pour in the diced tomatoes and chicken broth, then stir in the rice. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes.
    The ingredients are gently bubbling, with flecks of seasoning
  6. Return the sausage and chicken to the pot, then add the shrimp. Stir everything together and cook for another 5 minutes until the shrimp is pink and cooked through.
  7. Garnish with sliced green onions and serve hot.