Mardi Gras Jambalaya Recipe

Name: Mardi Gras Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tbsp. flour; 2 tsp. dried thyme leaves; 1/4 tsp. each ground red pepper (cayenne) and black pepper; 8 bone-in chicken thighs (2-1/2 lb.), skinned; 1 Tbsp. oil; 1 large onion, chopped; 1 large green pepper, chopped; 4 cloves garlic, minced; 1 can (28 oz.) fire-roasted diced tomatoes, undrained; 1/2 cup BULL'S-EYE Texas Style Barbecue Sauce; 1 pkg. (9 oz.) fully cooked andouille sausage, sliced; 3 cups fat-free reduced-sodium chicken broth; 1-1/2 cups long-grain white rice, uncooked; 1/2 lb. uncooked deveined peeled large shrimp; 1/4 cup minced fresh parsley

Servings: persons

3 Tbsp. flour
2 tsp. dried thyme leaves
1/4 tsp. each ground red pepper (cayenne) and black pepper
8 bone-in chicken thighs (2-1/2 lb.), skinned
1 Tbsp. oil
1 large onion, chopped
1 large green pepper, chopped
4 cloves garlic, minced
1 can (28 oz.) fire-roasted diced tomatoes, undrained
1/2 cup BULL'S-EYE Texas Style Barbecue Sauce
1 pkg. (9 oz.) fully cooked andouille sausage, sliced
3 cups fat-free reduced-sodium chicken broth
1-1/2 cups long-grain white rice, uncooked
1/2 lb. uncooked deveined peeled large shrimp
1/4 cup minced fresh parsley

1
Mix flour and seasonings in shallow dish.
2
Add chicken; turn to coat both sides of each thigh.
3
Heat oil in Dutch oven or large deep skillet on medium heat.
4
Add 4 chicken thighs; cook 4 min.
5
on each side or until each is golden brown on both sides.
6
Transfer to plate, reserving drippings in pan.
7
Repeat with remaining chicken.
8
Add onions, green peppers and garlic to drippings in pan; cook and stir 5 min.
9
Stir in tomatoes, barbecue sauce and sausage.
10
Return chicken and any juices from plate to tomato mixture; simmer 25 min.
11
or until chicken is done (165 degrees F), stirring occasionally.
12
Meanwhile, bring broth to boil in medium saucepan.
13
Stir in rice; cover.
14
Simmer on medium-low heat 20 min.
15
or until broth is absorbed and rice is tender.
16
Add shrimp to tomato mixture; simmer 8 min.
17
or until shrimp turn pink.
18
Spoon rice into shallow bowls; top with chicken mixture and parsley.

919

kcal

Calories

Fat

Carbs

123

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 15 ingredients. The key ingredients include: 3 Tbsp. flour, 2 tsp. dried thyme leaves, 1/4 tsp. each ground red pepper (cayenne) and black pepper, 8 bone-in chicken thighs (2-1/2 lb.), skinned, and more.

Yes, Mardi Gras 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.

Mardi Gras Jambalaya

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