Recipe Database
Chicken and Shrimp Jambalaya
Chicken and Shrimp Jambalaya
Serves: 6

2 pounds skinless, boneless chicken breast
1 pound Andouille sausage sliced
1 pound fresh shrimp
1 (28ounce) can herb diced tomatoes with juice by Hunt’s
1 tablespoon extra virgin Olive Oil
6 ounces red onion diced small
4 ounces green bell pepper diced small
1 cup celery diced small
4 cups low sodium chicken broth
2 teaspoons fresh chopped parsley
2 teaspoons dried oregano
1 teaspoon Cajun Seasoning
1 teaspoon Cayenne pepper
1 teaspoon dried thyme
2 cups white rice
5 ounces green onion tops chopped
2 tablespoons Chipotle pepper sauce by Tabasco
1/2 teaspoon crushed red pepper

Wash, dry and cut the chicken breast into a 1inch dice, Reserve until needed under refrigeration. In a 4 to 5 quart saucepot, heat the olive oil over medium-high heat. Brown the chicken pieces thoroughly. As the chicken is browned then add the Andouille and brown it. Add the red onions, bell pepper, celery, and green onions and cook foe about 15 minutes, make sure to stir frequently, or until the vegetables are browned good. Add the fresh parsley and the dried seasoning at this time and continue to cook, make sure to stir so the mixture does not stick to the pot. Cook for about 5 more minutes. Add the chicken broth and bring to a boil. Add the rice and mix gently, cut the heat to low and cook uncovered for about 45 minutes from time to time stir the mixture so as not to let it stick. Now add the shrimp and the Chipotle pepper sauce cook for about 5 more minutes are until the shrimp is done. Serving Place about 8 ounces of the jambalaya in a hot soup plate and a nice hot grilled cheese sandwich