Chicken & Shrimp Jambalaya
Outstanding recipe! Yes its my version! Give it a try.
Prep Time
1 hr
Prep Time
1 hr
  1. 2 tablespoons vegetable oil
  2. 6 Tbsp. butter
  3. 6 slices, bacon
  4. 8 ounces andouille sausage, sliced
  5. 1-1/2 lbs. boneless-skinless chicken thighs, cut in 1-inch cubes
  6. 1 lb large fresh shrimp, peeled and deveined
  7. 2 tsp. marjoram, divided
  8. 2 tsp. kosher salt, divided
  9. 1 tsp. ground black pepper, divided
  10. 1 tsp dry basil leaves, divided
  11. ½ tsp dry thyme leaves, divided
  12. 2 tsp. granulated garlic, divided
  13. 1½ cups chopped onion
  14. 1½ cups chopped celery
  15. 1½ cups chopped green bell pepper or colored peppers
  16. 1-1/2 cups par-boiled rice
  17. 3 cups water
  18. 1 (14-ounce) can diced tomatoes
  19. 2-1/2 cups chicken broth, hot
  20. 1 tsp. paprika
  21. ½ teaspoon cayenne pepper
  22. Garnish: chopped green onion
  1. I make this in a two pan method: a gal pot and a medium sauté pan.
  2. Cook rice, bring water to a boil, add a pinch of salt and pepper, add rice stir well, cover with a tight fitting lid, reduce heat to low, let cook for 20 minutes. (this can be done earlier or even the day before, just reheat rice).
  3. In two separate bowls, combine ½ of marjoram, salt, pepper, basil, garlic, and to the cubed chicken. The other half of the spices to the shrimp. Mix well, refrigerate until needed.
  4. In a large pot or Dutch oven, brown bacon until almost crispy, remove the bacon onto a paper towel. Add 4 Tbsp. butter to bacon grease, sauté celery, onions and peppers until light browned on edges.