Chicken and Shrimp Jambalaya Recipe

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Rib-sticking comes to mind when you savor the delicious combination of full-flavored ingredients in this hearty Louisiana specialty.
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  • 3 tablespoons olive oil or vegetable oil
  • 8 ounces andouille sausage or spicy sausage, cut into 1/4
  • 2 chicken thighs, boned, cut into 1
  • 2 chicken breasts, small, boned, cut into 1
  • 2 cups onions - chopped
  • 1 green pepper
  • 8 green onions - chopped, divided
  • 4 tablespoons parsley - fresh, minced, divided
  • 1 tablespoon garlic - chopped
  • 2 bay leaves
  • (16 oz.) can whole tomatoes, undrained, regular or Italian style
  • 1/4 teaspoon each of dried thyme, cumin, allspice and cayenne pepper
  • 1 pinch of ground cloves
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup raw long grain white rice
  • 2 cups chicken broth or water
  • 1 pound shrimp - small or medium, peeled and deveined
Container: dutch oven
25 mins
30 mins
55 mins
  • In dutch oven, heat oil over medium heat. Add sausage, sauté for 5 minutes or until edges start to crisp and get brown. Remove to a paper towel.
  • Add chicken to the oil in the pan, and cook (if not cooked already) until golden brown.
  • Place on paper towel with the sausage.
  • Add white onions, pepper and 3/4 of the green onions, 3 tablespoons parsley, garlic and bay leaves to the oil.
  • Cook for about 5 minutes, stirring with wooden spoon, scraping up any brown bits.
  • Add tomatoes and their juice along with all the seasonings.
  • Cook and stir to break up the tomatoes.
  • Add the sausage and chicken back into the mix, stir in rice and broth. Bring to a boil, reduce heat, cover and simmer, DON'T STIR, for 30 minutes or until tender and moist not soupy.
  • Remove from heat, stir in shrimp, cover and let stand 10 minutes.
  • To serve, discard bay leaves, ladle into deep bowls and sprinkle with green onions and parsley.
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