Latest Dish Menu Andouille, Shrimp, and Chicken Jambalaya :: Best Family Recipes

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Andouille, Shrimp, and Chicken Jambalaya

"A Cajun jambalaya that suits the entire own family!"

Ingredients :

3 cups hen broth, divided
1 half of cups white rice
1 pound andouille sausage, diced
1 huge candy onion (along with Vidalia®), chopped
three inexperienced onions, or to flavor, chopped
1 cup chopped celery
1 massive green bell pepper, chopped
2 tablespoons Creole seasoning (inclusive of Tony Cachere's®)
2 tablespoons minced garlic
1 teaspoon warm sauce (which includes Frank's® RedHot ®)
floor black pepper to taste
1 (14.Five ounce) can tomato sauce
1 (14.Five ounce) can diced tomatoes
1 pound shrimp, peeled and deveined
1 cooked whole chook breast, shredded
1 cup chicken broth

Instructions :

Prep : 15M	Cook : 8M	Ready in : 55M

Bring 3 cups chook broth and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer till the rice is soft and liquid has been absorbed, 20 to twenty-five mins.
Heat solid iron Dutch oven over medium-excessive heat. Cook and stir andouille sausage in hot pot till browned, about 5 mins. Remove sausage from the pot with a slotted spoon, keeping any drippings inside the pot.
Saute candy onion, green onions, celery, and bell pepper inside the sausage drippings till tender, 5 to 7 mins. Season vegetable aggregate with Creole seasoning, minced garlic, warm sauce, and black pepper; prepare dinner for 1 minute more.
Pour tomato sauce and diced tomatoes over the vegetable mixture; stir and add shrimp, shredded chook, browned sausage, and 1 cup bird broth into the tomato combination. Bring the mixture to a boil, lessen heat to medium-low, and cook dinner at a simmer till he shrimp are not translucent, 10 to fifteen mins.
Scoop rice into bowls and ladle jambalaya over the rice.

Notes :

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