Chicken, Shrimp and Sausage Jambalaya
Bring the flavors of New Orleans into your kitchen with this slimmed-down jambalaya recipe.
8 oz. andouille sausage
1 cup sliced celery
1 cup chopped green bell peppers
1 cup chopped onions
2 garlic cloves, chopped
4 cubes chicken bouillon
3 cups water
2 cups cubed cooked chicken
3/4 cup medium grain rice
1/2 tsp. ground black pepper
1/2 tsp. cayenne pepper
1/4 tsp. thyme leaves
28 oz. whole tomatoes and juice
8 oz. shrimp, peeled and deveined
Hot sauce (optional)
- Heat thin film of oil in Dutch oven or heavy pot over medium heat. Add sausage; cook until evenly browned, approximately 5 minutes. Stir in the celery, green peppers, onions and garlic; cook until tender, approximately 6 minutes
- Meanwhile, dissolve bouillon in water.
- To the Dutch oven, add chicken, rice, paprika, black pepper, cayenne and thyme. Stir in tomatoes and bouillon water. Bring to boil, lower heat, cover and simmer for 30 minutes.
- Add shrimp. Cover and cook until shrimp have turned pink, approximately 5 minutes. Serve with hot sauce.