Chicken, Shrimp And Andouille Jambalaya Recipe

Name: Chicken, Shrimp And Andouille Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 1 1/2 lbs boneless skinless chicken thighs; 1 lb andouille sausage, cut into 1/4 inch slices; 1 large onion, chopped; 2 celery ribs, diced; 1/2 green bell pepper, diced; 1/2 red bell pepper, diced; 1/2 teaspoon dried thyme; 1/4 teaspoon dried oregano; 1/4 teaspoon sweet paprika; 1/2 teaspoon salt; 1/4 - 1/2 teaspoon cayenne pepper (optional); 1 1/2 cups long grain rice; 1 (14 ounce) can tomatoes, chopped,with juice; 2 cups chicken broth or 2 cups stock; 8 ounces medium shrimp, peeled and deveined; 2 tablespoons chopped fresh parsley; 3 green onions, finely chopped

Servings: persons

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

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.

938

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 1 1/2 lbs boneless skinless chicken thighs, 1 lb andouille sausage, cut into 1/4 inch slices, 1 large onion, chopped, and more.

Yes, Chicken, Shrimp And Andouille 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.

That's it — enjoy your meal!

Chicken, Shrimp And Andouille Jambalaya

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions