Chicken, Andouille, and Shrimp Jambalaya - Louisiana Cookin
www.louisianacookin.com
www.louisianacookin.com
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 2 tablespoons vegetable oil
  • 1 pound andouille sausage, sliced
  • 2 pounds boneless-skinless chicken thighs, cut in 1-inch cubes
  • 1½ cups chopped onion
  • 1½ cups chopped celery
  • 1½ cups chopped green bell pepper
  • 3 cloves garlic, minced
  • 3 cups long-grain rice
  • 1 (28-ounce) can diced tomatoes
  • 5 cups chicken broth
  • 2 tablespoons chopped fresh thyme
  • 2 fresh bay leaves
  • 1½ pounds large fresh shrimp, peeled and deveined
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon ground black pepper, divided
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper
  • 2 tablespoons chopped fresh parsley
  • Garnish: chopped green onion

Instructions

Comments

Log in or Register to write a comment.