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est.1997
Updated November 28, 2018
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Cajun Jambalaya
From the kitchen at
Ingredients:
2 tablespoons extra virgin olive oil
1 1⁄2 lbs boneless skinless chicken thighs
1 lb andouille sausage, cut into 1/4 inch slices...
1
large onion, chopped
2
celery ribs, diced
1⁄2green bell pepper, diced
1⁄2red
bell pepper, diced
1⁄2
teaspoon dried thyme
1⁄4
teaspoon dried oregano
1⁄4
teaspoon sweet paprika
1⁄2
teaspoon salt
1⁄4 -
1⁄2 teaspoon cayenne pepper (optional)
1 1⁄2
cups long grain rice
1 (14
ounce) can tomatoes, chopped,with juice
2 cups
chicken broth or 2 cups stock
8
ounces medium shrimp, peeled and deveined
2
tablespoons chopped fresh parsley
3
green onions, finely chopped
Instructions:
Preheat oven to 350 degrees F.
In a
large pan or Dutch oven, brown chicken in hot
oil on both sides; remove and drain.
Add
Andouille, onion, celery, bell pepper, thyme,
oregano, paprika, salt, and cayenne pepper to
the pan, cooking and stirring for about 5
minutes until onions are tender.
Add
rice, tomatoes with juice, and broth; bring to a
boil.
Place
rice mixture in a baking dish or oven-proof
casserole; top with chicken; cover (can use
foil) and bake at 350 degrees F for 40-45
minutes or until rice and chicken are done and
tender.
Stir
in shrimp, parsley, and green onions; cover and
cook 5-8 minutes longer or until shrimp curl and
turn bright pink and serve.
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