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
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Sourav Mahmud
m.sourav@yahoo.comThis is the best jambalaya I've ever had! The flavors are incredible and the rice is cooked perfectly.
Chhatra Shahi
shahi_c23@yahoo.comI'm not a fan of the andouille sausage in this recipe. I think it's too spicy and overpowering.
Deshane Dawson
d13@hotmail.comThis 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
e-e@yahoo.comI 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
s-j@hotmail.comI'm allergic to shrimp, so I substituted tofu in this recipe. It turned out really well!
GAMING witH M.S
w-gaming@hotmail.frThis jambalaya was a bit too spicy for my taste. I had to add some sour cream to cool it down.
Farrukh Ahmed
a.f18@hotmail.frI'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
abas@hotmail.comI love the combination of shrimp, chicken, and sausage in this jambalaya. It's a great way to use up leftover meat.
Sufiyanjaan Sufiyan
sufiyanjaan.sufiyan32@yahoo.comThis is my new go-to jambalaya recipe! It's so flavorful and satisfying.
Big Marvel solution
m-big98@hotmail.comDelicious and easy to make! I added some extra vegetables, like bell peppers and celery, and it turned out great.
Bella Purdy
p-bella42@gmail.comI'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
mjafor43@yahoo.comThis 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.