Jambalaya with Andouille, Chicken, and Shrimp
Jambalaya with Andouille, Chicken, and Shrimp is one of our favorite winter dinners. Filled with tender chicken, spicy sausage, and plump shrimp this one dish meal is full of flavor. I love this dish for several reasons. First of all, I like that I can cook this entire meal in one pot. That means, there is only one pot to wash after dinner is done. Secondly, I like that this dish can be made ahead and reheated. Simply heat up individual portions in the microwave. And, lastly, I love the Creole spices and tender chicken in this dish.
The Equipment I Used
- A Dutch Oven- You’ll need a four quart or larger Dutch oven to make this dish. You can use any pot with a lid, but I like using an enameled cast iron Dutch oven to make this dish.
- A Food Processor- Use this to finely chop your tomatoes.
The Ingredients Needed for Jambalaya with Andouille, Chicken, and Shrimp
- Chicken- I use boneless, skinless chicken thighs.
- Andouille Sausage- I like the Niman Ranch brand.
- Chicken Stock- I always use my homemade chicken stock. My recipe is below.
- Rice- Use long grain white rice. I like the Carolina brand.
- Shrimp- I always use Gulf shrimp. I buy the frozen ones.
How I Made my Jambalaya
- Frist, I browned my chicken. It’s important that they get at least lightly browned.
- Next, I cooked the vegetables. This adds so much flavor.
- Then, I added the tomatoes and chicken stock and slowly simmered everything until the chicken was fall apart tender.
- Next, I added the rice and cooked it until it was tender and infused with delicious spicy flavor.
- Finally, I added the shrimp and cooked them until they were just cooked through.
If you like shrimp, you need to try this full-flavored Jambalaya with Andouille, Chicken, and Shrimp.
Jambalaya with Andouille, Chicken, and Shrimp
Creole Jambalaya, featuring rice, andouille, chicken, and shrimp.
Equipment
- a Food Processor
Ingredients
- 1 tbsp. extra virgin olive oil
- 4 boneless, skinless chicken thighs
- 1 tsp. garlic powder
- ¼ tsp. each kosher salt and black pepper
- 2 tbsp. unsalted butter
- 1 cup each onions, celery and green bell peppers, chopped
- ½ cup red bell peppers, sliced
- 6 ounces andouille, sliced
- 4 plum tomatoes, chopped
- 2 tbsp. chopped garlic
- 2 tbsp. fresh thyme leaves
- 2 dried bay leaves
- 1 tsp. paprika
- ¼ tsp. each cayenne pepper and kosher salt
- 2 cups chicken stock
- 1 cup long grain rice
- ½ pound Gulf shrimp, peeled and deveined
- ½ cup scallions
Instructions
- Dry off the chicken thighs with paper towels, and season them with the garlic powder, kosher salt, and pepper. Heat the oil in a Dutch oven on medium heat and brown the chicken on both sides. Remove it to a plate.
- To the Dutch oven, add the butter and onions and cook for ten minutes. Add the peppers, celery, and andouille and cook for ten minutes.
- Meanwhile in a food processor, process the tomatoes, garlic and thyme until finely chopped. Add this to the Dutch oven along with the chicken, spices, and chicken stock. Cover and simmer for thirty minutes.
- Using two forks, shred the chicken and then add it back to the pot. Add the rice and bring the pot to a boil. Cover the pot and simmer for 12 minutes.
- Stir in the shrimp and scallions and cover and cook for 15 more minutes. Remove the bay leaves and serve.
Tried this recipe?Let us know how it was!
Chicken Stock
Homemade chicken stock
Ingredients
- 4½ lbs. chicken breasts and wings with skin and bones
- 10 cups water
- 2 peeled onions
- 2 peeled carrots
- 3 peeled parsley roots
- 1 tbsp. kosher salt
- 4 stalks celery
- 1 peeled parsnip
- 2 tbsp. garlic cloves
- 1 cup fresh parsley and fresh dill
Instructions
- Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
- Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
Tried this recipe?Let us know how it was!
