Shrimp Chicken and Sausage Jambalaya Recipe
Summary
Difficulty LevelEasyHealth IndexHealthy
Ingredients
| Olive oil | 2 Tablespoon, divided | |
| Onion | 1 Large, chopped | |
| 2 celery stalks, chopped (1 cup) | ||
| Green bell pepper | 1 Large, chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Boneless skinless chicken thighs | 1 1/2 Pound, cut in to chunks | |
| Bay leaf | 1/2 | |
| Brown rice | 1/2 Cup (16 tbs), uncooked | |
| 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried | ||
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Tomatoes | 1 Can (10oz), diced | |
| Andouille sausage | 3/4 pound, sliced | |
| Large shrimp | 1 pound, deveined | |
| Scallions | 2 Large, sliced | |
| Hot pepper sauce, such as Tabasco (optional) | ||
Directions
1. Heat 1 tablespoon of the oil in a large nonstick skillet. Add onion, celery, and bell pepper; cook, stirring frequently, until softened, about 7 minutes. Add garlic and cook until vegetables begin to brown and garlic is quite fragrant, 2 to 3 minutes longer. Transfer to a 4 1/2-quart or larger slow cooker.
2. Heat remaining tablespoon oil in skillet. Add chicken and cook until browned, about 3 minutes on each side. Transfer to slow cooker and add bay leaf, rice, thyme, parsley, tomatoes, and sausage, in the order listed.
3. Cover and cook until flavors are blended and rice and chicken are tender, 6 hours on low or 3 hours on high. Thirty minutes before the end of cooking time, gently stir in shrimp; cover and cook until shrimp are pink and opaque. Sprinkle scallions on top just before serving and serve with plenty of hot sauce, if using, on the side.
2. Heat remaining tablespoon oil in skillet. Add chicken and cook until browned, about 3 minutes on each side. Transfer to slow cooker and add bay leaf, rice, thyme, parsley, tomatoes, and sausage, in the order listed.
3. Cover and cook until flavors are blended and rice and chicken are tender, 6 hours on low or 3 hours on high. Thirty minutes before the end of cooking time, gently stir in shrimp; cover and cook until shrimp are pink and opaque. Sprinkle scallions on top just before serving and serve with plenty of hot sauce, if using, on the side.
Chef
