Andouille, Shrimp, and Chicken Jambalaya recipe
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- 3 cups chicken broth, divided 1 ½ cups white rice 1 pound andouille sausage, diced 1 large sweet onion (such as Vidalia®), chopped 3 green onions, or to taste, chopped 1 cup chopped celery 1 large green bell pepper, chopped 2 tablespoons Creole seasoning (such as Tony Cachere's®) 2 tablespoons minced garlic 1 teaspoon hot sauce (such as Frank's® RedHot ®) ground black pepper to taste 1 (14.5 ounce) can tomato sauce 1 (14.5 ounce) can diced tomatoes 1 pound shrimp, peeled and deveined 1 cooked whole chicken breast, shredded 1 cup chicken broth
Nutrition Info
- 422.9 caloriescarbohydrate: 36.5 gcholesterol: 135.2 mgfat: 18.6 gfiber: 2.2 gprotein: 24.8 gsaturatedFat: 6.1 gservingSize: -sodium: 1467.5 mgsugar: 3.4 gtransFat: : -unsaturatedFat: : -
Directions Andouille, Shrimp, and Chicken Jambalaya
Directions
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Bring 3 cups chicken broth and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
Heat cast-iron Dutch oven over medium-high heat. Cook and stir andouille sausage in hot pot until browned, about 5 minutes. Remove sausage from the pot with a slotted spoon, retaining any drippings in the pot.
Saute sweet onion, green onions, celery, and bell pepper in the sausage drippings until tender, 5 to 7 minutes. Season vegetable mixture with Creole seasoning, minced garlic, hot sauce, and black pepper, cook for 1 minute more.
Pour tomato sauce and diced tomatoes over the vegetable mixture, stir and add shrimp, shredded chicken, browned sausage, and 1 cup chicken broth into the tomato mixture. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until he shrimp are no longer translucent, 10 to 15 minutes.
Scoop rice into bowls and ladle jambalaya over the rice.