This jambalaya is loaded with flavor and protein. Shrimp, Chicken, and andouille sausage make it a hearty meal.
- 1 pound shrimp (medium to large)
- 2 chicken breast halves (boneless)
- 1 cup onion (chopped)
- 1/2 cup celery (chopped)
- 3 cloves garlic (minced)
- 2 teaspoons salt
- 1 tablespoon olive oil
- 8 ounces smoked sausage (such as andouille or Polish sausage, 1/4-inch slices)
- 1/2 cup bell pepper (green, chopped)
- 1/4 cup green onion (chopped)
- 1 can/14 1/2 ounces tomatoes (diced in jucie)
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon thyme (dried leaf)
- 1/4 teaspoon cayenne pepper
- 2 cups rice (long grain)
- Garnish: chopped green onion or parsley
- In a large saucepan of boiling salted water, boil the shrimp over high heat just until they turn pink, about 2 minutes. Cool, peel, and devein the shrimp. Reserve the shells and the shrimp in separate bowls.
- In a large saucepan, combine the chicken breasts, the reserved shrimp shells, 4 cups of water, half the chopped onion, half the chopped celery, about a third of the garlic, and 1 teaspoon of salt. Bring to a simmer over medium-high heat. Reduce the heat to medium-low, partially cover, and cook until the chicken juices run clear when pierced with a fork, about 15 to 20 minutes. Remove the chicken breasts from the cooking liquid.
- In a strainer set over a large bowl, drain and reserve the cooking liquid, discarding the shells and vegetables. If necessary, add enough water or chicken broth to make 4 cups.
- Chop the chicken coarsely and set aside with shrimp.
- Heat the oil in a 5-quart Dutch oven or heavy kettle. Add the sausage, green bell pepper, green onion, remaining 1/2 cup onion, remaining 1/4 cup celery, and remaining garlic and cook over medium heat, stirring often, about 5 minutes, or until lightly browned. Stir in the reserved cooking liquid, the remaining teaspoon of salt, the tomatoes with their juice, Worcestershire sauce, thyme, and cayenne pepper. Bring mixture to a simmer, breaking up the tomatoes with a spoon. Stir in the rice; simmer over medium-low heat, tightly covered, until the rice has absorbed all the liquid, or about 25 minutes.
- Remove the pan from the heat, stir in the reserved shrimp and chicken, cover, and heat through.
If desired, sprinkle jambalaya with green onion or parsley before serving.
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|Nutritional Guidelines (per serving)|
|Total Fat||35 g|
|Saturated Fat||10 g|
|Unsaturated Fat||15 g|
|Dietary Fiber||4 g|