Red Meat Allergy Friendly Easy Jambalaya
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Learn more →Ingredients
6 servings
- 1 lb andouille sausage, sliced into ¼-inch rounds
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 3 stalks celery, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 2 tsp cajun seasoning
- 1 tsp dried thyme
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper
- 1 can (14.5 oz) diced tomatoes, with juices
- 2 ½ cups low-sodium chicken broth
- 1 ½ cups long-grain white rice, uncooked
- 1 lb large shrimp (31–40 count), peeled and deveined
- salt and pepper, to taste
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For serving
- 3 green onions, thinly sliced (optional)
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the andouille sausage slices in a single layer and cook, undisturbed, for 2–3 minutes until browned on the cut side, then stir and cook 1 minute more. Transfer the sausage to a plate and set aside.
- 2
Add the olive oil to the same pot. Add the chicken thigh pieces and cook, stirring occasionally, for 4–5 minutes until opaque throughout with no pink at the center. Transfer the chicken to the plate with the sausage.
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