Louisiana Jambalaya

Name: Louisiana Jambalaya
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 Tablespoon cooking oil; 8 ounces andouille sausage (cut into ¼ inch slices); 1 pound boneless, skinless chicken breasts or thighs, (cut into 1 inch pieces ); 1 yellow onionm (diced); 1 green bell pepper (seeds removed, diced); 1 red bell pepper (seeds removed, diced); 3 stalks celery, (chopped); 2 cloves garlic, (minced); 14 ounce can crushed tomatoes; 1 Tablespoon smoked paprika; 1 teaspoon salt; 1 teaspoon cumin; ½ teaspoon oregano; ½ teaspoon basil; ½ teaspoon thyme; ½ teaspoon pepper; ¼ teaspoon cayenne pepper; 1 cup uncooked white rice ((long or short grain - not quick cooking)); 2 cups chicken broth; 1 pound shrimp, (peeled and deveined); chopped green onion, (for topping (optional))

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Prep Time: 15 minutes

Cook Time: 40 minutes

Total: 55 minutes

Servings: 6

Author : Brandie @ The Country Cook

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Instructions

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Step 1

Heat oil over medium heat in a large dutch oven. Add the cut sausage and chicken meat and fry until lightly seared, about 5 minutes.

Step 2

Add the onion, bell peppers, and celery and cook until the onion is soft.

Step 3

Add the garlic and cook for 1 minute.

Step 4

Add the tomatoes, paprika, salt, cumin, oregano, basil, thyme, pepper, and cayenne pepper, stir well.

Step 5

Stir in the white rice and chicken broth.

Step 6

Bring the mixture to a boil. Then reduce the heat to medium low, cover, and allow to simmer until the rice is just cooked (about 20 minutes), stirring every few minutes.

Step 7

Stir in the shrimp.

Step 8

Cover again, and allow to simmer for another 5 minutes, or until the shrimp are cooked (depending on the size of your shrimp).

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