Chicken, Sausage and Shrimp Jambalaya
This staple of Creole cuisine embraces the Cajun “trinity”, onion, celery and bell pepper to make a fast, simple, easy rice dish, “kicked up a notch” with my RLK Cajun Spice recipe. Hot!!
Chicken, Sausage and Shrimp Jambalaya
Equipment
- 1 small Dutch Oven or large skillet
Ingredients
- 4 tablespoon unsalted butter
- 1 tablespoon vegetable oil
- 2 skinless boneless chicken thighs - 2 – 3 thighs cut into bite size pieces
- ¼ – ½ lb. andouille sausage - one to two sausages, sliced. I use chicken rather than pork andouille.
- 1 – 2 ribs celery - diced
- 1 med yellow onion - chopped
- ½ red pepper - seeded and chopped
- 2 cloves garlic - peeled and mince or pressed
- 1 14 oz can diced or crushed tomatoes
- 2½ – 3 cups chicken stock - Start with 2½ cups but you may need to add more if after all the liquid is absorbed, the rice is still al dente.
- 1 tablespoon fresh thyme - or 2 teaspoon dried thyme
- 1½ tablespoon Cajun seasoning - see note
- 1 bay leaf
- 1 or 2 dashes tabasco sauce
- 1½ cups long grain rice
- ½ lbs. medium shrimp - deveined and shelled
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- ¼ to ½ teaspoon cayenne pepper
- 1 tablespoon fresh parsley - chopped
- 2-3 green onions - chopped for garnish
Instructions
- Melt 2 tablespoons butter and vegetable oil in large skillet or Dutch oven over medium high heat. Add cubed chicken breast and andouille sausage slices, cook for 5-6 minutes, stirring occasionally so all sides are lightly browned, and the chicken is cooked through. Using a slotted spoon, remove from pan and set aside. Use a spoon to scrap all the bits off the bottom and leave in the pan for the next step.
- Lower heat to medium, add the additional 2 tablespoons of butter and sauté the celery, onion, bell pepper and garlic. for 7-8 minutes or until vegetables soften.
- In a medium bowl, combine shrimp with salt, black pepper, smoked paprika, cayenne pepper, and parsley.
- Add crushed tomatoes, chicken stock, creole seasoning, thyme, bay leaves and hot sauce. Cook for 5 minutes then add rice and cook for about 15 minutes until the rice is tender, stirring every 5 minutes so the rice does not stick to the bottom. Add more broth if the rice is too al dente.
- Before the rice is thoroughly cooked, add shrimp and stir occasionally until they are cooked through, pink. Add chicken and sausage back to pan and cook until they are warmed through, Season with kosher salt to taste. Serve garnish with green onions. Bon Appetit!
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