CHICKEN AND SHRIMP JAMBALAYA
Make and share this Chicken and Shrimp Jambalaya recipe from Food.com.
Provided by That Napa Chicken R
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In food processor, pulse onion, celery, red pepper, and garlic until chopped fine, about six 1-second pulses, scraping down sides of bowl once or twice. Do not overprocess; vegetables should not be pureed.
- Heat oil in large heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking, about 2 minutes. Add chicken, skin-side down, and cook until golden brown, about 5 minutes. Using tongs, turn chicken and cook until golden brown on second side, about 3 minutes longer.
- Transfer chicken to plate and set aside. Reduce heat to medium and add andouille; cook, stirring frequently, until browned, about 3 minutes. Using slotted spoon, transfer sausage to paper towel-lined plate and set aside.
- Reduce heat to medium-low, add vegetables, and cook, stirring occasionally and scraping bottom of pot with wooden spoon, until vegetables have softened, about 4 minutes.
- Add rice, salt, thyme, and cayenne; cook, stirring frequently, until rice is coated with fat, about 1 minute. Add tomatoes, reserved tomato juice, clam juice, chicken broth, bay leaves, and browned sausage to pot; stir to combine.
- Remove and discard skin from chicken; place chicken, skinned-side down, on rice. Bring to boil, reduce heat to low, cover, and simmer for 15 minutes. Stir once, keeping chicken on top, skinned-side down. Replace cover and continue to simmer until chicken is no longer pink when cut into with paring knife, about 10 minutes more;.
- Transfer chicken to clean plate and set aside. Scatter shrimp over rice, cover, and continue to cook until rice is fully tender and shrimp are opaque and cooked through, about 5 minutes more.
- While shrimp are cooking, shred chicken. When shrimp are cooked, discard bay leaves; off heat, stir in parsley and shredded chicken, and serve immediately.
Nutrition Facts : Calories 876.9, Fat 34.9, SaturatedFat 10.5, Cholesterol 332.4, Sodium 2071.8, Carbohydrate 78.2, Fiber 3.9, Sugar 9.1, Protein 59.7
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Wahid Sahil
[email protected]Thanks for sharing this recipe!
Nisar Abid
[email protected]I can't wait to try this recipe!
Junior Bornface
[email protected]This jambalaya is a keeper!
maanka 143
[email protected]I would definitely recommend this recipe to anyone who loves jambalaya.
Owen Taber
[email protected]Overall, this is a great jambalaya recipe. It's easy to make and the flavors are delicious.
Lavinia Teisi
[email protected]This jambalaya was a bit bland for my taste. I had to add some extra spices to give it some flavor.
Abit Hasan
[email protected]I'm not a big fan of seafood, but I really liked the shrimp in this jambalaya. It was cooked perfectly and didn't overpower the other flavors.
Junior Pounds
[email protected]The chicken and shrimp jambalaya was a bit too spicy for my taste, but I still enjoyed it. The flavors were great and the rice was cooked perfectly.
Stefan Kpadua
[email protected]This is my go-to jambalaya recipe. It's always a hit with my friends and family. I love the combination of chicken and shrimp, and the sauce is amazing.
Leon Grieve
[email protected]I've tried many jambalaya recipes, but this one is by far the best. It's easy to follow and the end result is always delicious. My family loves it!
Md Atul
[email protected]This jambalaya was an absolute delight! The flavors were incredibly rich and complex, with a perfect balance of spice and smokiness. The chicken and shrimp were cooked to perfection, and the rice was fluffy and flavorful. I will definitely be making