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Jambalaya with Andouille, Chicken, and Shrimp

Jambalaya with Andouille, Chicken, and Shrimp

Creole Jambalaya, featuring rice, andouille, chicken, and shrimp.
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Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 20 minutes
Course Main Course
Cuisine Creole
Servings 4

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.
Keyword Chicken, pork, seafood
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