Title: Cajun Chicken, Andouille, and Shrimp Jambalaya
Ingredients:
- 1 lb chicken breast, diced
- 1/2 lb Andouille sausage, sliced
- 1/2 lb shrimp, peeled and deveined
- 1 onion, diced
- 1 green bell pepper, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 can diced tomatoes
- 1 cup chicken broth
- 1 cup long grain rice
- 1 tbsp Cajun seasoning
- Salt and pepper to taste
- Green onions, chopped (for garnish)
Method:
1. In a large pot or Dutch oven, heat some oil over medium-high heat. Add the diced chicken and Andouille sausage, and cook until browned on all sides.
2. Add the diced onion, bell pepper, celery, and garlic to the pot. Cook for another 5 minutes until the vegetables are softened.
3. Stir in the diced tomatoes, chicken broth, rice, and Cajun seasoning. Season with salt and pepper to taste.
4. Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer for 20-25 minutes, or until the rice is cooked and most of the liquid is absorbed.
5. Add the shrimp to the pot and cook for an additional 5 minutes, or until the shrimp is pink and cooked through.
6. Serve the Cajun Chicken, Andouille, and Shrimp Jambalaya hot, garnished with chopped green onions. Enjoy!
Title: Creole Creole Chicken, Andouille, and Shrimp Jambalaya
Ingredients:
- 1 lb boneless, skinless chicken breast, diced
- 1 lb Andouille sausage, sliced
- 1 lb large shrimp, peeled and deveined
- 1 onion, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 2 cups long grain white rice
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 2 tsp Creole seasoning
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh parsley, chopped (for garnish)
Instructions:
1. In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Add the diced chicken and Andouille sausage, and cook until browned, about 5-7 minutes.
2. Add the chopped onion, bell pepper, and garlic to the pot. Cook until vegetables are softened, about 5 minutes.
3. Stir in the rice, chicken broth, diced tomatoes (with their juices), Creole seasoning, dried thyme, salt, and pepper. Bring the mixture to a boil.
4. Reduce heat to low, cover the pot, and simmer for 20 minutes, or until the rice is cooked and most of the liquid is absorbed.
5. Add the shrimp to the pot and cook for an additional 5 minutes, or until the shrimp are pink and cooked through.
6. Remove the pot from heat and let it sit, covered, for 5 minutes.
7. Fluff the jambalaya with a fork and serve hot, garnished with chopped fresh parsley.
Enjoy this flavorful Creole Chicken, Andouille, and Shrimp Jambalaya with your family and friends!
Title: Southern Surf and Turf Jambalaya
Ingredients:
- 1 lb boneless, skinless chicken breast, diced
- 1/2 lb Andouille sausage, sliced
- 1/2 lb shrimp, peeled and deveined
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 cup chicken broth
- 1 cup long grain white rice
- 2 tbsp Cajun seasoning
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp vegetable oil
Instructions:
1. In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Add the chicken and Andouille sausage, and cook until browned, about 5-7 minutes.
2. Add the onion, bell peppers, and garlic to the pot, and cook until the vegetables are softened, about 5 minutes.
3. Stir in the diced tomatoes, chicken broth, rice, Cajun seasoning, thyme, salt, and pepper. Bring the mixture to a simmer.
4. Reduce the heat to low, cover the pot, and let the jambalaya simmer for about 20 minutes, or until the rice is cooked and has absorbed the liquid.
5. Add the shrimp to the pot, and cook until they turn pink and opaque, about 3-5 minutes.
6. Remove the pot from the heat, and let the jambalaya rest for 5 minutes before serving.
7. Serve the Southern Surf and Turf Jambalaya hot, garnished with chopped green onions, if desired. Enjoy!