Chicken, Andouille and Shrimp Jambalaya
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 481
- Total Fat
- 23
- Saturated Fat
- 8
- Carbohydrates
- 36
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 32
- Cholesterol
- 164
- Sodium
- 885
- Total: 1 hr 5 min
- Active: 30 min
Ingredients
2 tablespoons extra-virgin olive oil
8 ounces andouille sausage, sliced into rounds
1 pound boneless, skinless chicken thighs, trimmed of excess fat and cut into 1-inch chunks
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1 medium onion, chopped
2 stalks celery, chopped
1 small green bell pepper, chopped
1 tablespoon tomato paste
3 cloves garlic, finely chopped
2 teaspoons paprika
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon cayenne
2 cups whole canned tomatoes, crushed by hand
1 1/4 cups low-sodium chicken broth
1 dried bay leaf
1 cup long-grain white rice
8 ounces large shrimp, peeled and deveined
2 tablespoons chopped fresh Italian parsley
2 scallions, chopped
Louisiana hot sauce, for serving
Directions
- Heat 1 tablespoon of the oil in a large Dutch oven over medium-high heat. Add the andouille and cook, stirring occasionally, until well browned, about 3 minutes. Transfer to a plate. Season the chicken with 1/2 teaspoon salt and a generous amount of black pepper. Add the remaining tablespoon of oil to the Dutch oven. Add the chicken and brown all over, about 4 minutes. Transfer to the plate with the andouille.
- Reduce the heat to medium and add the butter. Once the butter has melted, add the onion, celery and bell pepper and season with 1 teaspoon salt and several grinds of pepper. Cook, stirring occasionally, until the vegetables are slightly softened, about 4 minutes. Add the tomato paste, garlic, paprika, dried basil, dried thyme and cayenne. Stir to coat the vegetables in the spices and let toast for a minute, then add the tomatoes, broth and bay leaf. Return to a simmer and stir in the andouille and chicken. Adjust the heat so the sauce gently simmers. Cover and cook to develop the flavors of the sauce, about 10 minutes.
- Stir in the rice, cover and simmer for 15 minutes. Stir in the shrimp, cover, and cook 5 minutes. Remove from the heat and let sit, covered, for 5 minutes. Remove the lid, stir in the parsley and scallions and serve, passing hot sauce at the table.