Chicken, Shrimp And Sausage Jambalaya
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Serves/Makes: 6
Ready in: 30-60 minutes
- 4 boneless skinless chicken thighs, cut into 2 inch chunks
- 2 teaspoons Creole seasoning
- 2 tablespoons canola oil
- 6 ounces smoked sausage
- 1 large white onion, chopped
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 green bell pepper, cut into strips
- 1 tablespoon thyme leaves
- 2 tablespoons flour
- 1/4 teaspoon cayenne pepper
- 1 cup raw long-grain rice
- 1 can (16 ounce size) diced fire roasted tomatoes, undrained
- 3/4 pound large shrimp, peeled and deveined, tail shells intact
- chopped parsley
Sprinkle chicken with Creole seasoning. Heat oil in a pot or Dutch oven. Add sausage and brown 2 minutes. Remove to a plate. Add chicken and saute until brown, remove to a plate. Add onion, peppers, thyme, flour and cayenne to pot and cook until onions are translucent. Stir in rice, then add broth and tomatoes and bring to a boil. Reduce heat, cover and simmer 10 minutes. Stir chicken and sausage into rice mixture, cover and continue to simmer 6 minutes. Stir in shrimp, cover and simmer 6 minutes or until cooked through. Spoon jambalaya onto plates. Garnish with parsley.
Recipe Source: cdkitchen.com
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