Jambalaya

By Vitachef Content  ,   

July 11, 2016

  • Prep: 10 mins
  • Cook: 50 mins
  • Yields: 6 Servings

Ingredients

1 lb. shrimp peeled and deveined

1 lb. chicken breast cubed 1”

1 lb. Andouille sausage sliced ¼ inch thick

1 c. celery diced

1 c. onion diced

1 c. bell peppers diced

3 tbsp. garlic chopped

1 tsp. basil dried

1 tsp. oregano dried

1 tsp. thyme dried

1-2 tbsp. favorite Cajun Blend

½ tsp. white pepper

½ tsp. black pepper

1 tbsp. salt

1 15 oz can diced tomato

1 15 oz can tomato sauce

32 oz chicken stock

1 c. rice

1 tbsp. extra virgin olive oil

Directions

1Preheat unit to 350 F.

2Add oil to skillet, followed by chicken and Andouille.

3Brown both and then onion, peppers, garlic.

4Gently sauté for 3-4 minutes.

5Add remaining ingredients except for shrimp and cover.

6Bring to a boil, then reduce temp to 200 F.

7Simmer on low for 35 minutes.

8Stir in shrimp and cover.

9Wait 5 minutes.

Temperature: 350 F

00:00

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