CHICKEN AND SHRIMP JAMBALAYA
Make and share this Chicken and Shrimp Jambalaya recipe from Food.com.
Provided by That Napa Chicken R
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In food processor, pulse onion, celery, red pepper, and garlic until chopped fine, about six 1-second pulses, scraping down sides of bowl once or twice. Do not overprocess; vegetables should not be pureed.
- Heat oil in large heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking, about 2 minutes. Add chicken, skin-side down, and cook until golden brown, about 5 minutes. Using tongs, turn chicken and cook until golden brown on second side, about 3 minutes longer.
- Transfer chicken to plate and set aside. Reduce heat to medium and add andouille; cook, stirring frequently, until browned, about 3 minutes. Using slotted spoon, transfer sausage to paper towel-lined plate and set aside.
- Reduce heat to medium-low, add vegetables, and cook, stirring occasionally and scraping bottom of pot with wooden spoon, until vegetables have softened, about 4 minutes.
- Add rice, salt, thyme, and cayenne; cook, stirring frequently, until rice is coated with fat, about 1 minute. Add tomatoes, reserved tomato juice, clam juice, chicken broth, bay leaves, and browned sausage to pot; stir to combine.
- Remove and discard skin from chicken; place chicken, skinned-side down, on rice. Bring to boil, reduce heat to low, cover, and simmer for 15 minutes. Stir once, keeping chicken on top, skinned-side down. Replace cover and continue to simmer until chicken is no longer pink when cut into with paring knife, about 10 minutes more;.
- Transfer chicken to clean plate and set aside. Scatter shrimp over rice, cover, and continue to cook until rice is fully tender and shrimp are opaque and cooked through, about 5 minutes more.
- While shrimp are cooking, shred chicken. When shrimp are cooked, discard bay leaves; off heat, stir in parsley and shredded chicken, and serve immediately.
Nutrition Facts : Calories 876.9, Fat 34.9, SaturatedFat 10.5, Cholesterol 332.4, Sodium 2071.8, Carbohydrate 78.2, Fiber 3.9, Sugar 9.1, Protein 59.7
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Shayla Howard
[email protected]I'm allergic to shrimp, so I made this jambalaya with just chicken. It was still very good.
HARIS CHEĒMÃ
[email protected]This recipe is missing some key ingredients. It needs more vegetables and spices.
Angela Heaton
[email protected]I'm not sure what I did wrong, but my jambalaya turned out mushy. I think I cooked it for too long.
Md Maydul
[email protected]This jambalaya was a bit too bland for my taste. I would recommend adding more spices.
Hussain Gafoor
[email protected]I had some trouble finding okra, so I used green beans instead. It turned out great!
Md Anowar 4123
[email protected]This jambalaya was a little too spicy for me, but I still enjoyed it. I would recommend using less cayenne pepper if you don't like spicy food.
KULJEET KAUR
[email protected]I'm a vegetarian, so I made this jambalaya without the chicken and shrimp. It was still delicious!
Turinawe Blair
[email protected]This jambalaya is a great way to use up leftover chicken and shrimp. It's also a very affordable dish to make.
Eghwro sandra
[email protected]My kids loved this jambalaya! They especially liked the shrimp.
Vinuja Theeksana
[email protected]I'm not a huge fan of okra, but I really enjoyed it in this jambalaya. It added a nice touch of flavor and texture.
Elizabeth Maarman
[email protected]This is my new favorite jambalaya recipe. It's so easy to make and it always turns out perfect.
sufiyanu Muhammad
[email protected]I made this jambalaya for a potluck and it was a huge success. Everyone raved about how delicious it was.
Lusanda Cynthia
[email protected]This jambalaya was a hit with my family! The chicken and shrimp were cooked perfectly, and the rice was fluffy and flavorful. I especially loved the addition of the okra, which gave the dish a nice texture.