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Mardi Gras

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More Popular Recipes

Chicken, Shrimp and Andouille Jambalaya

Recipe #28165 | 1¼ hours | 10 min prep | SERVES 8 -10 (Change Servings)
(71) RATE IT NOW READ REVIEWS

Sue L

RECIPE BY: Sue L

A Cajun classic, meal in one pot! Have the hot sauce ready to splash on. Serve with some crusty french bread, a nice crisp salad, and some of your favorite wine.

Posted on: May 13, 2002

Print Recipe

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 lbs boneless skinless chicken thigh
  • 1 lb andouille sausage, cut into 1/4 inch slices
  • 1 large onion, chopped
  • 2 celery rib, diced
  • 1/2 green bell pepper, diced
  • 1/2 red 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 tomato, chopped,with juice
  • 2 cups chicken broth or stock
  • 8 ounces medium shrimp, peeled and deveined
  • 2 tablespoons chopped fresh parsley
  • 3 green onion, finely chopped

    • Directions

    1. 1
      Preheat oven to 350 degrees F.
    2. 2
      In a large pan or Dutch oven, brown chicken in hot oil on both sides; remove and drain.
    3. 3
      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.
    4. 4
      Add rice, tomatoes with juice, and broth; bring to a boil.
    5. 5
      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.
    6. 6
      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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    Featured Reviews for This Recipe

    reviewer icon

    From: Lvs2Cook

    On May 2, 2008

    Excellent! This recipe seems like it would take a long time to put together but chopping the veggies is the hardest part. I used chicken tenderloins instead of thighs but otherwise made as posted. The smell coming form the oven was wonderful. This makes a ton of jambalaya so it would be perfect for a potluck or party. Thanks for posting a keeper!

    0 people found this review helpful

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    • From: Chef #395482

    On Apr 23, 2008

    Wonderful dish! Always a hit. The long ingredient list seems intimidating but the complete product is well worth it. I omited the baking part. After bringing to a boil, simmer for 25 minutes. Add shrimp, parsley and green onion, cover and cook for another 10 minutes.

    0 people found this review helpful

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    • From: Virginia Chandler

    On Nov 13, 2004

    I made this in the crockpot and it was wonderful. Since we are on low carb, I left out the rice entirely. And served as a Jambalaya stew. I did brown the chicken in oil before adding to crockpot. Then added all the rest of the ingredients except the shrimp and cooked for 5 hours on low. Then added shrimp and cooked another hour.

    10 people found this review helpful

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    • reviewer icon

    From: Bergy

    On May 20, 2002

    This was my first time to make Jambalaya and I am sur glad I used your recipe! Wonderful flavor. I used Mennonite sausage instead of andouille (can't find it here) and 3/4 tsp cayenne. Used prawns sausage & cooked chicken chunks WOW thanks SueL I'll cook this again. Served it with Fried Okra and Collard greens

    9 people found this review helpful

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    • Read all 73 reviews
    Nutrition Facts

    Serving Size 1 (369g)

    Recipe makes 8 servings

    Calories 517
    Calories from Fat 211 (40%)
    Amount Per Serving %DV
    Total Fat 23.5g 36%
    Saturated Fat 7.0g 35%
    Monounsaturated Fat 10.6g
    Polyunsaturated Fat 3.5g
    Trans Fat 0.1g
    Cholesterol 146mg 48%
    Sodium 1151mg 47%
    Potassium 737mg 21%
    Total Carbohydrate 36.2g 12%
    Dietary Fiber 2.1g 8%
    Sugars 3.6g
    Protein 38.1g 76%
    Vitamin A 1023mcg 20%
    Vitamin B6 0.7mg 34%
    Vitamin B12 1.4mcg 23%
    Vitamin C 31mg 51%
    Vitamin E 1mcg 5%
    Calcium 69mg 6%
    Iron 4mg 25%

    detailed view...

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