Rye Free Classic Jambalaya Stew

Total time1 hr 15 min

Prep time20 min

Cook time55 min

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Ingredients

6 servings

1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
1 tsp kosher salt, divided
½ tsp black pepper, divided
2 tbsp vegetable oil, divided
12 oz andouille sausage, sliced into ¼-inch rounds
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1 medium yellow onion, diced
1 medium green bell pepper, diced
3 stalks celery, diced
4 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, with juices
2 tbsp tomato paste
2 ½ cups low-sodium chicken broth
1 ½ cups long-grain white rice, uncooked
2 tsp cajun seasoning
1 tsp dried thyme
1 tsp smoked paprika
½ tsp dried oregano
¼ tsp cayenne pepper
2 bay leaves
1 lb large shrimp (21–25 count), peeled and deveined

For serving

3 green onions, thinly sliced (optional)
2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Season the chicken pieces with 1/2 tsp of the salt and 1/4 tsp of the black pepper. Heat 1 tbsp of the vegetable oil in a 6-quart Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the chicken in a single layer and cook, undisturbed, for 3–4 minutes until the underside is golden brown, then stir and cook 2 minutes more until opaque throughout with no pink at the center. Transfer to a plate and set aside.
2
Add the remaining 1 tbsp oil to the pot. Add the andouille sausage slices and cook over medium-high heat for 3–4 minutes, stirring occasionally, until the cut sides are browned and the fat has rendered. Transfer to the plate with the chicken.

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