Description
Savory Jambalaya with Chicken and Shrimp for Family Fun
Ingredients
Scale
- 1 lb Boneless skinless chicken thighs
- 1 lb Raw shrimp (peeled and deveined)
- 12 oz Andouille sausage (sliced)
- 1 Onion (diced)
- 1 cup Celery (finely diced)
- 1 cup Green bell pepper (diced)
- 3 cloves Garlic (minced)
- 1 tbsp Thyme (fresh or dried)
- 2 leaves Bay leaves (remove before serving)
- 1 cup White rice (uncooked)
- 14.5 oz Crushed tomatoes
- 4 cups Chicken broth (or vegetable broth)
- 1 tbsp Worcestershire sauce
- to taste Hot sauce (optional)
- 2 tbsp Green onions (sliced, for garnish)
- 2 tbsp Chopped parsley (for garnish)
Instructions
- Heat oil in a large pot over medium heat. Add the sliced andouille sausage and cook until browned.
- Add chicken thighs and cook until no longer pink.
- Stir in diced onion, celery, bell pepper, and minced garlic. Cook until soft, about 5-7 minutes.
- Add thyme, bay leaves, uncooked rice, crushed tomatoes, and chicken broth. Season with salt and pepper.
- Bring to a boil, then reduce heat to low and cover. Let it simmer for 20-25 minutes.
- In the last 5 minutes, gently fold in the shrimp.
- Taste and adjust seasoning as needed. Add hot sauce if desired.
- Remove bay leaves and garnish with green onions and parsley before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Creole
Nutrition
- Serving Size: 1 cup
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 120 mg