When you are in the mood for some spice and some bold flavors, this dish will not disappoint.
1 lb. of boneless, skinless chicken thighs (trimmed of fat, and cut into cubes)
3/4 lb. of large shrimp (peeled and deveined)
3/4 lb. of large shrimp (peeled and deveined)
2 tspn. of Creole seasoning
2 tbpsn. vegetable oil
6 oz. of andouille sausage (or another smoked sausage)
1 large onion chopped
1 small red bell pepper, cut into thin 2 inch. strips
1 small yellow bell pepper, cut into thin 2 inch. strips
2 small green bell pepper, cut into thin 2 inch. strips
1 tbspn. of thyme leaves
2 tbpsn of all-purpose flour
1/4 tspn of cayenne pepper
3 cups of chicken broth
1 (16oz) can of diced fire-roasted tomatoes, undrained
1 cup of instant white and/or brown rice.
Sprinkle diced chicken in creole seasoning. Add oil to large dutch-oven like pot. Add sausage and brown for 3-4 minutes, and remove to a plate. Add chicken to pot, saute and brown for about 6 minutes, and remove to plate. Add onions, peppers, thyme, flour and cayenne pepper to pot (if needed, so veggies do not stick, add oil) and saute until onions are translucent (roughly 4 minutes). Stir in rice, add broth and tomatoes and bring to a boil. After boil, reduce heat to low and cook for 10 minutes. Then add chicken and sausage, cover and continue to simmer for another 5 minutes. Then add shrimp and cook for 5-10 minutes, or until shrimp is done. Gradually mix Jambalaya throughout.
Enjoy!
