Jambalaya
Ingredients:
- 2 tablespoons extra virgin olive oil
- 1½ pounds boneless skinless chicken thighs
- 1 pound andouille sausage (cut into ¼ inch slices)
- 1 large onion (chopped)
- 2 celery ribs (diced)
- ½ green bell pepper (diced)
- ½ red bell pepper (diced)
- ½ teaspoon dried thyme
- ¼ teaspoon dried oregano
- ¼ teaspoon sweet paprika
- ½ teaspoon salt
- ¼-½ teaspoon cayenne pepper (optional)
- 1½ cups long grain rice
- 1 (14 ounce) can tomatoes (chopped, with juice)
- 2 cups chicken broth or stock
- 8 ounces medium shrimp (peeled and deveined)
- 2 tablespoons fresh parsley (chopped)
- 3 green onions (finely chopped)
Directions
Preheat oven to 350° 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° 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.