🍲 Chicken, Shrimp and Sausage Jambalaya

Ingredients

• Pot

• 1 tbsp Vegetable oil (soybean)
• 1 Smoked sausage, sliced into coins
• 1 lb Chicken thighs, boneless skinless, boneless, cut in 1-inch pieces
• 1 Yellow onion, chopped
• 1 Green bell pepper, chopped
• 2 stalk Celery, chopped
• 3 clove Garlic, minced
• 2 tsp Paprika
• 1 tsp Dried thyme
• 1 tsp Dried oregano
• ¼ tsp Cayenne pepper
• ½ tsp Table salt
• 1 can Diced tomatoes
• 1½ cup Long-grain white rice, long-grain
• 3 cup Chicken broth
• 2 leaf Bay leaves
• 1 lb Shrimp, raw, peeled, large, deveined
• 4 Green onions, sliced

Nutrition

Steps

You’ll need: Dutch oven or large heavy pot with lid, wooden spoon, instant-read thermometer.

1. Heat the oil in a Dutch oven over medium-high heat. Brown the sausage 5 minutes; move it to a plate.
2. Add the chicken and cook 5 minutes, until browned. Move it to the plate with the sausage. Wash your hands after handling the raw chicken.
3. Lower the heat to medium. Cook the onion, pepper and celery 6 minutes, until soft. Add the garlic, paprika, thyme, oregano, cayenne and salt and stir 1 minute.
4. Stir in the tomatoes, rice, broth and bay leaves. Return the sausage and chicken. Bring to a boil, cover, lower the heat and simmer 20 minutes without stirring.
5. Scatter the shrimp over the rice, cover and cook 5 to 7 minutes more, until the rice is tender, the shrimp are pink and opaque and the chicken reaches 165°F.
6. Remove the bay leaves, stir gently and top with green onions.

🌡 Safe temperaturesChicken 165°F. Check the thickest part with a food thermometer (USDA). More on food safety.