Big John'S Eastern Shore Jambalaya Recipe

Name: Big John'S Eastern Shore Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs. Chicken parts; 1 teaspoon cayenne; 2 tablespoons vegetable oil; 1 lb. Andouille sausage; 1 medium onion, chopped; 1 bell pepper, chopped; 1 stalk celery, sliced; 3 garlic cloves, minced; 1 teaspoon dried thyme; 1 1/2 cup long grain rice; 1 (16) oz. Can whole tomatoes and juice; 1 cup fish stock or clam juice; 1/2 cup or more of water; 1 bay leaf; 1/2 lb crawfish tails; 1 lb shrimp with tails; 4 green onions, chopped; hot sauce to taste; 1 teaspoon old bay

Servings: persons

1 1/2 lbs. Chicken parts
1 teaspoon cayenne
2 tablespoons vegetable oil
1 lb. Andouille sausage
1 medium onion, chopped
1 bell pepper, chopped
1 stalk celery, sliced
3 garlic cloves, minced
1 teaspoon dried thyme
1 1/2 cup long grain rice
1 (16) oz. Can whole tomatoes and juice
1 cup fish stock or clam juice
1/2 cup or more of water
1 bay leaf
1/2 lb crawfish tails
1 lb shrimp with tails
4 green onions, chopped
hot sauce to taste
1 teaspoon old bay

1
Pat chicken dry then sprinkle on all sides with old bay and cayenne. In a large skillet heat oil over medium heat. Add chicken and cook on all sides until brown. Add the sausage and cook stirring occasionally, for about 3 minutes, or until it begins to brown. Remove the chicken and sausage mixture with a slotted spoon to a plate.
2
Add the onion, bell pepper, celery, and garlic to the skillet and cook stirring for about 4 minutes, or until vegetables begin to soften. Add the thyme and rice and cook, stirring for 1 minute, or until rice is coated with oil. Add the tomatoes with juice, breaking them up with side of spoon. Stir in the fish or clam stock, 1/2 cup water, and the bay leaf.
3
Return the chicken and sausage to the skillet. Bring the mixture to a simmer over med-high heat. Reduce the heat to low and cook, covered, for 15 minutes. Distribute the shrimp and crawfish over the top, pressing them lightly into the rice. Cook, covered, for 15 minutes more, or until the chicken and shrimp are cooked through and the rice is tender, add up to a 1/2 cup more if to thick. Remove from heat. Stir in green onions and season to taste with hot sauce.

890

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 1/2 lbs. Chicken parts, 1 teaspoon cayenne, 2 tablespoons vegetable oil, 1 lb. Andouille sausage, and more.

Yes, Big John'S Eastern Shore Jambalaya falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Big John'S Eastern Shore Jambalaya

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