Chicken Sausage Shrimp Jambalaya (Print Version)
# Ingredients:
→ Proteins
01 -
1/2 lb bacon, diced
02 -
1 lb andouille sausage, diced, or dried chorizo sausage
03 -
1 lb fresh pork sausage, casings removed
04 -
4 boneless chicken thighs, cut into 1-inch pieces
05 -
1 lb shrimp, peeled and deveined
→ Vegetables
06 -
2 yellow onions, diced
07 -
2 bell peppers, seeded and diced
08 -
4 celery stalks, diced
09 -
5 cloves garlic, minced
10 -
1 bunch green onions, chopped
→ Grains and Seasonings
11 -
3 cups converted long grain white rice
12 -
1 teaspoon dried thyme
13 -
2 dried bay leaves
14 -
1 tablespoon smoked paprika
15 -
1 teaspoon cayenne pepper
16 -
2 teaspoons celery salt
17 -
Salt, to taste
18 -
Freshly ground black pepper, to taste
→ Liquids and Canned Goods
19 -
1 28 oz can crushed tomatoes
20 -
2 cups chicken stock
# Instructions:
01 -
In a large pot or Dutch oven over medium heat, render the bacon with the fresh and andouille sausages until browned.
02 -
Season the chicken with salt and pepper and add to the pot. Cook, stirring occasionally, until the chicken is browned. Remove all the meat to a bowl.
03 -
Add the onions to the pot and cook for about 15 minutes, until beginning to caramelize. Add the bell peppers, celery, and garlic, and cook, stirring frequently, until vegetables are softened, about 5 minutes. Add the meat back to the pot.
04 -
Stir in the rice, thyme, bay leaves, paprika, cayenne, celery salt, one tablespoon of salt, and one teaspoon of freshly ground pepper. Cook for 2 to 3 minutes until the spices are evenly distributed.
05 -
Turn the heat up to medium-high and add the crushed tomatoes and chicken broth. Stir and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 15 minutes.
06 -
Season the shrimp with salt and pepper and stir into the rice, along with the green onions. Cover the pot, turn off the heat, and let sit for 10 minutes. The residual heat will cook the shrimp.
07 -
Remove the lid, fluff the jambalaya with a fork, and serve hot.
# Notes:
01 -
Converted rice, also known as parboiled rice, retains some nutrients from brown rice. It can be substituted with regular long grain white rice if preferred.