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Jam Session — Chicken, andouille and shrimp jambalaya

Chicken, andouille and shrimp jambalaya. Read the full method and preparation notes before starting.
Print Recipe
Total Time 1 hour
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

  • 1 pound andouille sausage, sliced
  • 2 tablespoons canola oil
  • 2 cups diced sweet onion
  • 1 cup diced celery
  • 1 large red bell pepper, diced
  • 4 garlic cloves, minced
  • 1 bay leaf
  • 2 teaspoons Creole seasoning
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 (10-oz.) cans diced tomatoes and green chiles, drained
  • 3 cups chicken broth
  • 2 cups uncooked long-grain rice
  • 2 cups shredded cooked chicken
  • 1 pound peeled, medium-size raw shrimp, deveined
  • 1/2 cup chopped fresh flat-leaf parsley
  • Garnish: chopped green onions

Method
 

  1. 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.
  2. Add diced onion and the next 7 ingredients to the hot drippings; sauté 5 minutes or until vegetables are tender.
  3. 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.
  4. 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