Jambalaya with CHICKEN, SHRIMP, and ANDOUILLE SAUSAGE

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Jambalaya with CHICKEN, SHRIMP, and ANDOUILLE SAUSAGE

Name: Jambalaya with CHICKEN, SHRIMP, and ANDOUILLE SAUSAGE
Cuisine: American, Southern, Cajun And Creole
Ingredients: 2 tsp olive oil; 4 boneless, skinless chicken thighs; 3 oz/85g andouille or other spicy smoked sausage, thinly sliced; 1 small yellow onion, diced; 1 green bell pepper, seeded, deribbed, and diced; 1 garlic clove, minced; 2 tsp Cajun seasoning (see "It's that easy"); Salt; freshly ground black pepper; 1/2 cup/100 g white rice; One 15-oz/430-g can diced tomatoes, with juices; 1 1/4 cups/300 ml chicken broth; 8 medium shrimp, peeled and deveined; 2 tbsp minced fresh flat-leaf parsley; Louisiana hot sauce (optional)

4 steps

Jambalaya is the Cajun version of paella or chicken with rice. This bayou favorite from the Deep South is a mainstay at church suppers, celebrations, and wakes for a good reason: jambalaya has amazing rejuvenating powers. Whether in a giant pot to feed a hundred or a skillet to feed two, hot rice mingled with spicy juicy tomatoes, vegetables, shrimp, sausage, and chicken is the meal that holds us all together. Cue the accordion-Jambalaya and a crawfish pie, and a filé gumbo...son of a gun, we'll have big fun on the bayou. it's that easy: Cajun seasoning is definitely worth includes paprika, garlic, white pepper, and cayenne, as well as celery seed, basil, thyme, and parsley. Look for it on the grocery shelf with the other spice and herb blends. You can also add it to burgers, stews, soups, barbecue, seafood, or anything that needs a touch of attitude. extra hungry? I can't imagine anyone still being hungry after this meal, unless you've been digging ditches all day, but a cool cucumber salad could be a welcome addition. Peel and seed a cucumber, slice it thinly, and toss it with a splash of sherry vinegar, a glug of olive oil, salt and pepper. in the glass: Even though this dish is a blend of French and Spanish influences, I'm going to have to go with a German Riesling here. The andouille can be pretty spicy, so you're going to need a nice balance of fruit and acid. Alternatively, Australia is chiming in with some great values. Look at Plantagenet or Frisk for bottles that won't hurt your wallet.

Updated at: Thu, 17 Aug 2023 03:45:39 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories699.8 kcal (35%)

Total Fat26.1 g (37%)

Carbs54.5 g (21%)

Sugars3.7 g (4%)

Protein60.5 g (121%)

Sodium2335.6 mg (117%)

Fiber2.7 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2 tspolive oil

4boneless skinless chicken thighs

85gandouille sausage

or other spicy smoked, thinly sliced

1yellow onion

small, diced

1green bell pepper

seeded, deribbed, and diced

1garlic clove

minced

2 tspCajun seasoning

salt

freshly ground black pepper

½ cupwhite rice

430gdiced tomatoes

can, with juices

300mlchicken broth

8shrimp peeled and deveined

medium

2 Tbspfresh flat-leaf parsley

minced

hot sauce

optional

Instructions

Step 1

1. Heat a 12-in/30.5-cm skillet over medium-high heat and add the olive oil. When the oil shimmers, add the chicken thighs and brown them, about minutes per side. Don't try to turn the chicken if it's stuck to the bottom of the pan; it will release once it is sufficiently browned. Transfer the chicken to a plate. (It will not be cooked through at this point.)

Step 2

2. Add the sausage to the hot skillet, still over medium-high heat, and cook, stirring, until having in your flavor arsenal. It has a kick, as it usually nicely browned on all sides, about 1 minute. Add the onion, bell pepper, garlic, Cajun seasoning, 1/4 tsp salt, and a few grinds of pepper and sauté the vegetables until they begin to soften, about 2 minutes longer. Add the rice and sauté until the grains begin to turn opaque, another minute or so.

Step 3

3. Add the tomatoes with their juices and the chicken broth and return the chicken thighs to the pan, nestling them down into the liquid. Bring the mixture to a boil. Cover the pan tightly, reduce the heat to low, and simmer until the rice is tender and the chicken is cooked through, about 15 minutes. Uncover the pan, tuck the shrimp into the mix, and sprinkle the parsley over. Re-coverand cook until the shrimp is cooked through and firm to the touch, about 3 minutes more. Taste and season the jambalaya with more salt and pepper, if desired.

Step 4

4. Mound the jambalaya in warmed shallow bowls and serve hot. Pass the hot sauce at the table, if desired.