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Shrimp Chicken and Sausage Jambalaya

Diet.Guru's picture
  Olive oil 2 Tablespoon (Divided)
  Onion 1 Large, chopped to make 1 cup
  Celery stalks 2 , chopped to make 1 cup
  Green bell pepper 1 Large, chopped to make 1 cup
  Garlic 2 Clove (10 gm), minced to make 1 teaspoon
  Boneless skinless chicken thighs 1 1⁄2 Pound, cut in to chunks
  Bay leaf 1⁄2
  Brown rice 1⁄2 Cup (8 tbs) (Uncooked)
  Chopped fresh thyme/1/2 teaspoon dried thyme 1 Teaspoon
  Chopped fresh parsley 1⁄4 Cup (4 tbs)
  Canned diced tomatoes in juice 14 1⁄2 Ounce (1 Can)
  Andouille sausage 3⁄4 Pound, sliced
  Large shrimp 1 Pound, peeled and deveined
  Scallions 2 Large, sliced to make 1/4 cup (Green Parts Only)
  Hot pepper sauce 1 Teaspoon (Such As Tobasco, Or To Taste)

1. Heat 1 tablespoon of the oil in a large nonstick skillet. Add onion, celery, and bell pepper; cook, stirring frequently, until softened, about 7 minutes. Add garlic and cook until vegetables begin to brown and garlic is quite fragrant, 2 to 3 minutes longer. Transfer to a 4 1/2-quart or larger slow cooker.
2. Heat remaining tablespoon oil in skillet. Add chicken and cook until browned, about 3 minutes on each side. Transfer to slow cooker and add bay leaf, rice, thyme, parsley, tomatoes, and sausage, in the order listed.
3. Cover and cook until flavors are blended and rice and chicken are tender, 6 hours on low or 3 hours on high. Thirty minutes before the end of cooking time, gently stir in shrimp; cover and cook until shrimp are pink and opaque.

Recipe Summary

Difficulty Level: 
Main Dish

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Shrimp Chicken And Sausage Jambalaya Recipe