Chicken, Shrimp and Andouille Jambalaya
Recipe: #8136
February 19, 2013
Categories: Casseroles, Pork Sausage, Chicken, Shrimp Cajun, Creole, Game/Sports Day, Oven Bake, more
"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."
Ingredients
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 by Step Method
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
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting chicken thighs, make sure they are boneless and skinless for the best results.
- For the sausage, you can mix and match any variety you like, such as Polish, Smoked, or Boudin.
- Substitute the chicken thighs with boneless skinless chicken breasts. The benefit of this substitution is that chicken breasts are leaner and have less fat than chicken thighs, making the dish healthier.
- Substitute the andouille sausage with vegan sausage. The benefit of this substitution is that it makes the dish vegan-friendly and suitable for those who do not eat meat.
Vegetarian Jambalaya Replace the chicken and andouille sausage with an equal amount of crumbled tempeh, and use vegetable broth instead of chicken broth.
Roasted Brussels Sprouts with Bacon: Roasted Brussels sprouts with bacon adds the perfect crunchy and salty element to this rich, flavorful jambalaya. The bacon adds a smoky flavor and the Brussels sprouts are a great way to add more vegetables to the meal.
Garlic Mashed Potatoes: Garlic mashed potatoes are the perfect accompaniment to the jambalaya and roasted Brussels sprouts with bacon. The creamy, buttery potatoes provide a comforting contrast to the spicy jambalaya, and the garlic adds a subtle pop of flavor. Plus, the potatoes are a great way to add more starch to the meal.
FAQ
Q: What type of sausage can I use for this recipe?
A: You can use any type of sausage you like, such as andouille, Polish, smoked, or boudin.
Q: How long should I cook the sausage?
A: Cook the sausage until it is cooked through and the internal temperature is 165°F. Depending on the size and type of sausage, this could take anywhere from 10-20 minutes.
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Fun facts:
This jambalaya recipe was made famous by Louisiana-born chef Paul Prudhomme, who popularized Cajun and Creole cuisine in the 1980s.
The dish is believed to have originated in Louisiana in the 18th century, when French, Spanish, African, and Native American cultures combined to create a unique cuisine.