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Chicken, Shrimp, and Andouille Jambalaya Recipe

   
 

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     Chicken, Shrimp, and Andouille Jambalaya

Category   Entrees - Maindishes
Sub Category   None
Servings   8-10
Preptime   10 min

Ingredients
2 T extra virgin olive oil
1 1/2 lbs boneless, skinless chicken thighs
1 lb andouille sausage, cut into 1/4in slices
1 large onion, chopped
2 celery ribs, diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1/2 t dried thyme
1/4 t dried oregano
 
1/4 t paprika
1/2 t salt
1/4-1/2 t cayenne pepper
1 1/2 C long grain rice
1 (14oz) can tomatoes, chopped, with juice
2 C chicken broth
8 oz medium shrimp, peeled and deveined
2 T chopped fresh parsley
3 green onions, finely chopped

Instructions
1. Preheat oven to 350 degrees. 2. In a large pan or Dutch oven, brown chicken in hot oil on both sides; remove and drain.
3. Add Andouille, onion, celery, bell peppers, thyme, oregano, paprika, salt, and cayenne pepper to the pan, cooking and stirring for about 5 minutes until onions are tender.
4. Add rice, tomatoes with juice, and broth;bring to a boil. 5. Place rice mixture in a baking dish or oven-proof casserole; top with chicken; cover (with foil) and bake at 350 degreed for 40-45 minutes or until rice and chicken are done and tender.
6. Stir in shrimp, parsley, and green onion; cover and cook 5-8 minutes longer or until shrimp curl and turn bright pink. Serve.
Serving Suggestions
serve with crusty french bread and a salad


Originally Submitted
6/15/2013





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