I’ve never had jambalaya before…at least I don’t think I have. I’m not normally a sausage person, since I don’t eat pork. Even some turkey sausages gross me out, but since we were having a “sausage fest” party, I had to come up with ingredients I would eat as well. One of the recipes on the menu was a jambalaya. I was originally going to make a crockpot version, however the recipe I wanted to double did not fit in my 4qt crock. I had to find another recipe, and I think this was a winner.
My challenge was finding good food without MSG or nitrates in them. Luckily, we went to Trader Joe’s and there was a full array of different types of sausages for me to try, all without any MSG or nitrates! I saw they had a chicken andouille sausage that was perfect for this recipe.
I pretty much followed the recipe except I used a 28 oz can of tomatoes, used chicken andouille, and accidently forgot to add the shrimp, parsley and green onions at the end. Otherwise, this was great!
2 tablespoons extra-virgin olive oil
1 1/2 lbs boneless skinless chicken thighs cut into pieces
1 lb andouille sausage, cut into 1/4 inch slices (I used a 12 oz package of smoked chicken andouille)
1 large onion, chopped
2 celery ribs, diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon sweet paprika
1/2 teaspoon salt
1/4-1/2 teaspoon cayenne pepper (optional)
1 1/2 cups long grain rice (I used jasmine)
1 (14 ounce) can tomatoes, chopped,with juice (I used a 28 oz can of diced tomatoes)
2 cups chicken broth or stock (I used bouillon cubes and water)
8 ounces medium shrimp, peeled and deveined
2 tablespoons chopped fresh parsley
3 green onions, finely chopped
Preheat oven to 350 degrees F.
In a large pan or Dutch oven, brown chicken in hot oil on both sides; remove and drain.
Add andouille, onion, celery, bell pepper, thyme, oregano, paprika, salt, and cayenne pepper to the pan, cooking and stirring for about 5 minutes until onions are tender.
Add rice, tomatoes with juice, and broth; bring to a boil.
Place rice mixture in a baking dish or oven-proof casserole; top with chicken; cover (can use foil) and bake at 350 degrees F for 40-45 minutes or until rice and chicken are done and tender.
Stir in shrimp, parsley, and green onions; cover and cook 5-8 minutes longer or until shrimp curl and turn bright pink and serve.