Chicken, Shrimp, and Andouille Jambalaya
This recipe calls for andouille sausage, but I find that too spicy. I substitute a milder smoked sausage, commercial kielbasa, or even sweet Italian sausage. You can always have the hot sauce ready to splash on, for those that prefer some heat. Serve with some crusty french bread, a nice crisp salad, and some of your favorite wine.
This recipe calls for andouille sausage, but I find that too spicy. I substitute a milder smoked sausage, commercial kielbasa, or even sweet Italian sausage. You can always have the hot sauce ready to splash on, for those that prefer some heat. Serve with some crusty french bread, a nice crisp salad, and some of your favorite wine.
- 1/2 teaspoon salt
- 1/4 teaspoon dried oregano
- 1 large onion chopped
- 1/2 teaspoon dried thyme
- 2 tablespoons chopped fresh parsley
- 1/2 red bell pepper diced
- 1/4 teaspoon sweet paprika
- 2 celery ribs diced
- 1 1/2 lbs boneless skinless chicken thighs
- 1 pound sausages cut into 1/4 inch slices
- 1/2 green bell pepper diced
- 1/4 -1/2 teaspoon cayenne pepper (optional)
- 1 1/2 cups long grain rice
- 1 (14 ounce) can tomatoes chopped,with juice
- 2 cups chicken broth or stock
- 8 ounces medium shrimp peeled and deveined
- 3 green onions finely chopped
- Carbohydrate 29.9739238294742 g
- Cholesterol 37.19457434 mg
- Fat 13.0443135125959 g
- Fiber 1.49063999310212 g
- Protein 11.5657318076956 g
- Saturated Fat 5.04124224484894 g
- Serving Size 1 1 Serving (163g)
- Sodium 376.352800239994 mg
- Sugar 28.4832838363721 g
- Trans Fat 1.77106841200933 g
- Calories 289 calories
Step-by-step
- Preheat oven to 350 degrees F.
- In a large pan or Dutch oven, brown chicken in hot oil on both sides; remove and drain.
- Add andouille, onion, celery, bell pepper, thyme, oregano, paprika, salt, and cayenne pepper to the pan, cooking and stirring for about 5 minutes until onions are tender.
- Add rice, tomatoes with juice, and broth; bring to a boil.
- Place rice mixture in a baking dish or oven-proof casserole; top with chicken; cover (can use foil) and bake at 350 degrees F for 40-45 minutes or until rice and chicken are done and tender.
- Stir in shrimp, parsley, and green onions; cover and cook 5-8 minutes longer or until shrimp curl and turn bright pink and serve.
A heavy Dutch oven is essential for browning the chicken thighs evenly without scorching the fond. If a cast-iron or heavy-bottomed enamel pot is unavailable, use any large skillet for the stovetop searing phase and transfer directly to a deep ceramic casserole dish for baking. Browning the meat first renders sufficient fat to sweat the diced onions, celery, and bell peppers efficiently.
Baking at 350 degrees F allows the long-grain rice to absorb the chicken broth and canned tomatoes uniformly without burning on the bottom of the pan. Covering the baking dish tightly with aluminum foil traps steam, ensuring the rice grains soften completely within forty minutes. Shrimp cook rapidly through residual heat, so add them only during the final five minutes once the rice absorbs the liquid.
Adjusting this yield for smaller or larger groups requires monitoring liquid absorption rates closely. Halving the ingredient quantities reduces the required baking time by roughly ten minutes, while doubling the batch demands a wider roasting pan to maintain an even depth for proper heat distribution.
Sausage selection alters the final spice profile significantly. Traditional andouille delivers heavy smoke and heat, whereas mild smoked sausage or sweet Italian links keep the dish accessible. Hot sauce serves as a table condiment to satisfy diners wanting extra spice.
