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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