Chicken, Shrimp and Andouille Jambalaya

 

 

Ingredients:

• 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 lb raw shrimp, peeled and deveined
• 1 lb andouille sausage, sliced
• 2 cups diced onions
• 1 cup diced bell peppers
• 1/2 cup diced celery
• 4 cloves garlic, minced
• 2 cups long-grain white rice
• 3 cups chicken broth
• 1 (14.5 oz) can diced tomatoes
• 2 tsp Creole seasoning
• Salt and pepper, to taste
• 2 tbsp olive oil
• Green onions and parsley, for garnish

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken and cook until browned on all sides, about 5 minutes.
2. Add the andouille sausage and cook for an additional 2-3 minutes.
3. Add the onions, bell peppers, celery, and garlic, and cook until softened, about 5 minutes.
4. Stir in the rice, chicken broth, diced tomatoes, Creole seasoning, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
5. Simmer for 18-20 minutes, or until the rice is tender and the liquid has been absorbed.
6. Stir in the shrimp and cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through.
7. Serve hot, garnished with green onions and parsley, if desired.

Enjoy your delicious Chicken, Shrimp and Andouille Jambalaya!

WATCH
DON'T MISS THIS RECIPE😋😋