By Chicken, andouille and shrimp jambalaya. Read the full method and preparation notes before starting.
Saved source attribution: www.southernliving.com. Quantities and cooking sequence follow the saved version.
Before you begin
Read the ingredient list and the full method before starting. Source estimates are not kitchen-test measurements; marinating, cooling and resting notes remain part of the recipe.
Jam Session — Chicken, andouille and shrimp jambalaya
Chicken, andouille and shrimp jambalaya. Read the full method and preparation notes before starting.
Ingredients
Method
- Cook sausage in hot oil in a Dutch oven over medium-high heat, stirring constantly, 5 minutes or until browned. Remove sausage with a slotted spoon.
- Add diced onion and the next 7 ingredients to the hot drippings; sauté 5 minutes or until vegetables are tender.
- Stir in tomatoes, chicken broth, rice, chicken, and sausage. Bring to a boil over high heat. Cover, reduce heat to medium, and simmer, stirring occasionally, 20 minutes or until rice is tender.
- Stir in shrimp; cover and cook 5 minutes or just until shrimp turn pink. Stir in parsley. Serve immediately, garnished with green onions if desired.
Notes
Where shown, times and yields are saved source estimates, not measured kitchen-test results.
Saved recipe attribution: https://www.southernliving.com/recipes/best-jambalaya
For general food handling, cooling and reheating guidance, read the cooking notes. Browse the recipe notebook for another dish.