All the flavors of jambalaya…YUM! This one-pot meal packs in a variety of proteins, vegetables, rice, and is so delicious! While the long ingredient list may make you think otherwise, this recipe is easy to make and requires minimal clean up since it’s made in one pot. We hope you enjoy it!
- 2 tbsp. olive oil, divided
- 3 links chicken andouille sausage
- 1 1/4 cups diced green pepper
- 1 1/4 cups diced celery
- 1 1/4 cups diced onion
- 2 large cloves garlic, minced
- 1 tsp kosher salt, divided
- 1 tbsp tomato paste
- 14 oz can canned tomatoes
- 1 3/4 cup chicken stock
- 2 tsp smoked paprika
- 1 tsp oregano
- 2 bay leaves
- 1 tsp dried thyme
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 cup quick-cooking brown rice or white rice
- 1/2 lb peeled and deveinved shrimp. (Any medium or large size works great)
- 1 1/2 cups cooked, shredded chicken
- green onion for garnish
- Heat a large, deep skillet to a medium-high heat (if you skillet isn’t deep, we would recommend using a pot instead). Add 1 tablespoon of olive oil. Add sausage and cook until brown on both sides.
- Drizzle in remaining tablespoon of olive oil along with green pepper, celery, onion, garlic, and ½ teaspoon salt. Reduce the heat to medium and sauté until veggies are slightly softened, about 2-3 minutes.
- Add in tomato paste. Stir and cook for 1 minute. Pour in canned tomatoes, chicken stock, remaining salt, smoked paprika, oregano, bay leaves, thyme, garlic powder, black pepper, onion powder, and rice. Stir to combine everything. Bring the mixture until to a boil and then reduce to a simmer. Cover and cook until rice is cooked all the way through, 15-20 minutes.
- Season shrimp with salt and pepper. When the rice is done, add the chicken and shrimp. Stir and then cover. Cook another 4-5 minutes until shrimp is cooked through and pink.
- Season dish with salt and pepper. Garnish with sliced green onion.
Recipe from The Recipe Critic.