Chicken Shrimp and Andouille Jambalaya

Jambalaya is one of those tried and true one pot meals that brings all kinds of people together. Straight from New Orleans its got all the flavors! This rice dish is packed with chicken, andouille sausage and shrimp. I love this recipe because it feels like an all day slow cooked dinner but it really comes together in about a half hour! Perfect! Pair it with some big flaky butter biscuits or cornbread and you have a delicious meal!

Ingredients

• 2 tbsp. olive oil
• 1 lb. andouille sausage, sliced on the biased
• 1 lb. chicken thighs, boneless and skinless, cut into 1 inch pieces
• 1 cup yellow onion, peeled and small dice
• 5 garlic cloves, peeled and minced
• 1 large red pepper, medium dice
• 3-4 celery stalks, small dice
• 1 (28 oz) can crushed tomatoes
• 4 cups unsalted chicken stock
• 2 cups white rice
• 2 tsp. fresh thyme
• 2 bay leaves
• 2 tbsp. smoked paprika
• 1 pinch cayenne
• 1 tbsp. celery salt
• 8 oz peeled and deveined shrimp
• salt and pepper to taste
• 3 green onions, sliced for garnish

Directions

In a large dutch oven or pot heat the olive oil to medium high heat. Toss in the andouille sausage and cook just until it starts to get crisp on the edges and heats through. Remove from the heat and set it aside. There should be some brown scrapings on the bottom.

Add in the chicken thighs. Season with a little salt and pepper and cook just until it starts to get a golden crust on the outside of the pieces. It doesn’t need to be completely cooked through, it will finish cooking later. Remove from the heat and set aside.

Add in the onion, garlic, celery and pepper. Cook just until everything gets tender and translucent. Add the sausage and chicken back into the pot and add in the crushed tomatoes. Stirring and scraping up the bottom of the pan. This will deglaze the pan. Stir in the rice, thyme, bay leaves, and smoked paprika. Pour in the chicken stock, bring it to a boil then reduce the heat, cover and let simmer for about 10-15 minutes. Just until the rice is tender and has absorbed all the liquid. Stir in the shrimp, cover and let cook for about 5-7 minutes. Just until the shrimp is all cooked through. Make sure to add the shrimp at the end or it will get over cooked! Season as needed. Spoon into large bowl and garnish with green onions! Enjoy with a big flaky biscuit or cornbread!! It will take you right to NOLA!