SHRIMP, CHICKEN, AND ANDOUILLE SAUSAGE JAMBALAYA
Make and share this Shrimp, Chicken, and Andouille Sausage Jambalaya recipe from Food.com.
Provided by Vino Girl
Categories Chicken
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Preheat a large cast-iron pot over high heat.
- Lower the heat to medium-high and add the sausage and bacon.
- Cook the meat as evenly as possible, stirring slowly, until the fat is released.
- Season the chicken with salt and pepper, add it to the pot, and turn the heat to high.
- Once the chicken has browned, add the celery, onions, green pepper, and garlic.
- Continue to stir, allowing the ingredients to brown without burning.
- Lower the heat to medium and stir in the thyme, bay leaf, paprika, cayenne, and rice.
- Keep stirring for 5 to 7 minutes over medium heat.
- Add the tomatoes and broth, raise the heat back to high until the liquid boils, and then cover and reduce to a low simmer for 15 minutes.
- Season the shrimp and crawfish (if using) with salt and pepper, and add them to the pot.
- Keep the pot covered for an additional 5 minutes before removing from the heat and adding the green onions.
- Check for seasonings. Add salt, pepper, and the celery salt.
Nutrition Facts : Calories 1546.5, Fat 78.8, SaturatedFat 25.8, Cholesterol 473.4, Sodium 2782.1, Carbohydrate 116.5, Fiber 10.3, Sugar 9.5, Protein 90.2
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Sourav Mahmud
[email protected]This is the best jambalaya I've ever had! The flavors are incredible and the rice is cooked perfectly.
Chhatra Shahi
[email protected]I'm not a fan of the andouille sausage in this recipe. I think it's too spicy and overpowering.
Deshane Dawson
[email protected]This jambalaya is a great way to use up leftover rice. I always have some leftover rice in the fridge, so this is a great way to use it up.
emmanuel ebube
[email protected]I made this jambalaya in my slow cooker and it turned out perfectly. It's a great way to have a delicious meal without a lot of effort.
John Stover
[email protected]I'm allergic to shrimp, so I substituted tofu in this recipe. It turned out really well!
GAMING witH M.S
[email protected]This jambalaya was a bit too spicy for my taste. I had to add some sour cream to cool it down.
Farrukh Ahmed
[email protected]I'm not a big fan of spicy food, but this jambalaya was surprisingly mild. I was able to enjoy it without feeling overwhelmed by the heat.
Abas mughal G
[email protected]I love the combination of shrimp, chicken, and sausage in this jambalaya. It's a great way to use up leftover meat.
Sufiyanjaan Sufiyan
[email protected]This is my new go-to jambalaya recipe! It's so flavorful and satisfying.
Big Marvel solution
[email protected]Delicious and easy to make! I added some extra vegetables, like bell peppers and celery, and it turned out great.
Bella Purdy
[email protected]I'm not sure what I did wrong, but my jambalaya turned out bland and watery. I followed the recipe exactly, but it just didn't have any flavor.
Md Jafor
[email protected]This jambalaya was a hit at my dinner party! The flavors were bold and complex, and the shrimp, chicken, and sausage were all cooked perfectly. I especially loved the crispy bits of andouille sausage.