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Andouille Sausage Chicken And Shrimp Jambalaya

SmokingPit's picture
Ingredients
  Boneless chicken breast 1 Pound, chop
  Andouille sausage 1 Pound
  Jumbo shrimp 1 Pound, cleaned, peeled, deveined
  Sweet onion 1 , finely chopped
  Celery sticks 2 , chop
  Shallots 12 , chop
  Garlic 5 Clove (25 gm), finely chopped
  Green bell pepper 1 Large, chop
  Jalapeno 2 , chop
  Parsley 1⁄3 Cup (5.33 tbs), chop
  Paprika 2 Tablespoon
  Cayenne pepper 1 Tablespoon
  Thyme 1⁄2 Teaspoon
  File powder 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Bay leaf 1
  Long grain rice 2 Cup (32 tbs)
  Extra virgin olive oil 2 Tablespoon
  Worcestershire sauce 2 Tablespoon
  Crushed tomatoes 14 1⁄2 Ounce
  Tomato sauce 8 Ounce
  Chicken stock 3 Cup (48 tbs)
  Sugar 1 Teaspoon
Directions

GETTING READY
1. Place chicken and sausage on smoker and cold smoke them for 1 ½ hours.

MAKING
2. Place a large pot on medium high flame and heat oil in it.
3. Drop sausage and cook until browned. Remove sausage from pot and set aside.
4. Throw chicken in pot and let it brown. Add onion and cook until translucent.
5. Add bell pepper, celery, and shallots. Give it a good stir. Drop browned sausage in pot.
6. Drop garlic, and rice. Mix well.
7. Add jalapeno pepper, spices, bay leaf, crushed tomato, tomato sauce, and Worcestershire sauce. Mix well.
8. Pour chicken stock and mix well. Bring it to a boil.
9. Add sugar, shrimp, and parsley. Give it a good stir.
10. Reduce the heat, cover and let it simmer for 30 minutes or until done. Stir occasionally.
11. Remove the pot from heat and let it rest for 15 minutes.

SERVING
12. Serve jambalaya hot with parsley garnish.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Taste: 
Savory
Method: 
Simmering
Ingredient: 
Meat
Restriction: 
High Fiber, High Protein
Preparation Time: 
90 Minutes
Cook Time: 
50 Minutes
Ready In: 
0 Minutes
Servings: 
4

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