Chicken & Shrimp Jambalaya
Outstanding recipe! Yes its my version! Give it a try.
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Prep Time
1 hr
Prep Time
1 hr
Ingredients
  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
Instructions
  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.
  5. In the sauté pan with 1 Tbsp. oil, brown the sausage, add sausage and bacon.add to the vegetables. Add hot chicken stock, diced tomatoes, paprika and cayenne to the veg/meat mixture. Bring to just below a boil.
  6. Add 1 Tbsp. of oil to sauté pan, when oil is hot sauté the seasoned chicken only until slightly browned, add chicken and any liquid to the veg/meat mixture. Bring to just below a boil, reduce to a simmer
  7. Add 2 Tbsp. butter to the sauté pan, when butter is hot sauté the seasoned shrimp only until just cooked, add shrimp and any liquid to the veg/meat mixture. Adjust taste if needed.
  8. This step can be optional, 1st option: combine the rice and jambalaya in a casserole dish and serve. 2nd option: ladle jambalaya in an individual serving bowl and place a scoop of rice on top. 3rd option: place a scoop of rice in an individual serving bowl and ladle jambalaya over rice.
From The Chef To You http://fromthecheftoyou.com/
By | 2019-02-25T20:42:34+00:00 February 17th, 2019|Chicken, Recipes, Rice, Seafood, Soups|0 Comments

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I have been in the food business since 1975. This has been my passion and life’s ambition and have enjoyed every day of it. I’ve created this site to share my passion for cooking with those that love to cook and those that would like to learn.

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