- 3 cups chicken broth, divided
- 1 1/2 cups white rice
- 1 pound andouille sausage, diced
- 1 large sweet onion (such as Vidalia®), chopped
- 3 green onions, or to taste, chopped
- 1 cup chopped celery
- 1 large green bell pepper, chopped
- 2 tablespoons Creole seasoning (such as Tony Cachere's®)
- 2 tablespoons minced garlic
- 1 teaspoon hot sauce (such as Frank's® RedHot ®)
- ground black pepper to taste
- 1 (14.5 ounce) can tomato sauce
- 1 (14.5 ounce) can diced tomatoes
- 1 pound shrimp, peeled and deveined
- 1 cooked whole chicken breast, shredded
- 1 cup chicken broth
- Bring 3 cups chicken broth and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Heat cast-iron Dutch oven over medium-high heat. Cook and stir andouille sausage in hot pot until browned, about 5 minutes. Remove sausage from the pot with a slotted spoon, retaining any drippings in the pot.
- Saute sweet onion, green onions, celery, and bell pepper in the sausage drippings until tender, 5 to 7 minutes. Season vegetable mixture with Creole seasoning, minced garlic, hot sauce, and black pepper; cook for 1 minute more.
- Pour tomato sauce and diced tomatoes over the vegetable mixture; stir and add shrimp, shredded chicken, browned sausage, and 1 cup chicken broth into the tomato mixture. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until he shrimp are no longer translucent, 10 to 15 minutes.
- Scoop rice into bowls and ladle jambalaya over the rice.
05/25/2018
recipepes.com
Andouille, Shrimp, and Chicken Jambalaya, recipe
PT15M
PT1H
5
455 calories
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