Louisiana- Style Jambalaya

(from Lucianolinda’s recipe box)

Source: Foof for Life- Laila Ali

Serves 6 people

Categories: Casserole- One-Dish- Meal-- Stir Fry

Ingredients

  • 1 lb. skinless boneless chicken thighs, cut into 1-inch pieces
  • 2 tsp. sea salt, divided
  • 3/4 tsp. smoked paprika
  • 1/2 tsp. freshly ground black pepper
  • 2 Tbsp. extra-virgin olive oil, divided
  • 1 medium onion, chopped
  • 2 medium shallots, chopped
  • 2 celery stalks, chopped
  • 1 medium green bell peppers, chopped
  • 1 1/2 tsp. garlic powder
  • Cayenne pepper (optional)
  • 1/2 cup low-sodium chicken broth or water, plus more as needed
  • 1/2 cup canned tomato puree
  • 8 oz. smoked andouille sausage, cut crosswise into 1/2-inch slices
  • 1 lb. large shrimp. peeled and deveined
  • 3 cups cooked brown rice
  • 1/4 cup chopped flat-leaf parsley, plus more for garnish

Directions

  1. Place chicken in a large bowl; season with 1/2 tsp. salt, paprika, and pepper. Let stand 30 minutes while prepping other ingredients.

  2. In a large, heavy sauce pan or Dutch oven, het 1 Tbsp. of oil over medium. Add chicken; cook undisturbed, 5 minutes. Stir; cook 5 minutes or until lightly browned on second side. Transfer chicken to a bowl.

  3. Add remaining 1 Tbsp. oil to pan. Add onion, shallots, celery and bell pepper. Cook 10 minutes or until tender and starting to brown; stirring occasionally. Stir in garlic powder and a pinch of cayenne, if desired. Cook 1 minute, scraping bottom of pan to prevent spices from sticking. Add broth. Increase heat and scrape up brown bits stuck to bottom of pan. Add chicken and juices, tomato puree and 1 tsp. salt. Bring to a simmer . Cover, reduce heat to low and add remaining 1/2 tsp. salt. Increase heat to medium-high. Bring to a simmer, reduce heat to medium-low and cook 5 minutes or until shrimp are nearly done (When they are pink and opaque) and sausage is warmed through.

  4. Slowly stir in rice. Add a little more broth if jambalaya looks dry (it should be saucy, not soupy). Remove from heat, cover an let stand 10 minutes. Stir in parsley. Serve garnished with extra parsley.

Email to a friend | Print this recipe | Back