Chicken, Shrimp and Andouille Jambalaya

9
Servings
10m
Prep Time
55m
Cook Time
1h 5m
Ready In


"Been making this for years. Mix and match however you like on the big three ingredients. You can also use other sausage: Polish, Smoked, Boudin, whatever. This dish is very forgiving, which is probably why so many people love it."

Original recipe yields 9 servings
OK

Nutritional

  • Serving Size: 1 (365.3 g)
  • Calories 910.3
  • Total Fat - 65.7 g
  • Saturated Fat - 19.5 g
  • Cholesterol - 147.8 mg
  • Sodium - 1348 mg
  • Total Carbohydrate - 51 g
  • Dietary Fiber - 3 g
  • Sugars - 3.4 g
  • Protein - 27.8 g
  • Calcium - 52.5 mg
  • Iron - 2.5 mg
  • Vitamin C - 23.3 mg
  • Thiamin - 0.6 mg

Step 1

Preheat oven to 350 degrees F.

Step 2

In a large pan or Dutch oven, brown chicken in hot oil on both sides; remove and drain.

Step 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.

Step 4

Add rice, tomatoes with juice, and broth; bring to a boil.

Step 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.

Step 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.

Tips & Variations


No special items needed.

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