Chicken, Shrimp and Andouille Jambalaya


INGREDIENTSNutrition

 8-10 US
  • 2tablespoons extra virgin olive oil
  • 1 1⁄2lbs boneless skinless chicken thighs
  • 1lb andouille sausage, cut into 1/4 inch slices
  • 1large onion, chopped
  • 2celery ribs, diced
  • 1⁄2green bell pepper, diced
  • 1⁄2red bell pepper, diced
  • 1⁄2teaspoon dried thyme
  • 1⁄4teaspoon dried oregano
  • 1⁄4teaspoon sweet paprika
  • 1⁄2teaspoon salt
  • 1⁄4-1⁄2teaspoon cayenne pepper(optional)
  • 1 1⁄2cups long grain rice
  • 1(14 ounce) can tomatoes, chopped,with juice
  • 2cups chicken broth or 2 cups stock
  • 8ounces medium shrimp, peeled and deveined
  • 2tablespoons chopped fresh parsley
  • 3green onions, finely chopped

DIRECTIONS

  1. Preheat oven to 350 degrees F.
  2. In a large pan or Dutch oven, brown chicken in hot oil on both sides; remove and drain.
  3. Add andouille, onion, celery, bell pepper, thyme, oregano, paprika, salt, and cayenne pepper to the pan, cooking and stirring for about 5 minutes until onions are tender.
  4. Add rice, tomatoes with juice, and broth; bring to a boil.
  5. Place rice mixture in a baking dish or oven-proof casserole; top with chicken; cover (can use foil) and bake at 350 degrees F for 40-45 minutes or until rice and chicken are done and tender.
  6. Stir in shrimp, parsley, and green onions; cover and cook 5-8 minutes longer or until shrimp curl and turn bright pink and serve.

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