Quantcast
Viewing latest article 4
Browse Latest Browse All 10

Andouille Sausage, Shrimp, and Chicken Jambalaya Recipe from Stranded Foodie

Image may be NSFW.
Clik here to view.
DSC_5214

For me, having jambalaya is a splendid way to help celebrate the New Year. It’s soul food at its finest – hearty, so incredibly satisfying, and deeply comforting. With the perfect balance of spices and the Southern “holy trinity” of onions, celery, and green bell peppers as its base, I love to add andouille sausage, Gulf shrimp, and chicken into my version of this Cajun dish. Add whatever you like to your version such as tasso ham or maybe some fresh crawfish. Or how about alligator meat!! Well, maybe if you live near New Orleans. Either way, there are many different variations of this Creole classic all having lots of layers of flavors and spices to start the New Year off in style.

Sautéing the andouille sausage starts building the flavor in my version because you’ll use those yummy pan drippings to cook the shrimp and chicken. Keep in mind that andouille sausage are all different in taste. Some are spicier than others and some lack balanced flavor. Just find the one that satisfies your palate.

The rice absorbs all the flavors from the ingredients to create the most tasty jambalaya. Once you’ve diced all the holy trinity ingredients, most of your work is done. This is an easy dish to assemble and worth making any time of the year. Hope you will give this a try. Happy New Year!

Image may be NSFW.
Clik here to view.
DSC_5141

The Southern “holy trinity” of onions, celery, and green bell peppers as its base. And some garlic too!

Image may be NSFW.
Clik here to view.
DSC_5153

This is an easy dish to assemble and worth making any time of the year. Hope you will give this a try. Happy New Year!

Andouille Sausage, Shrimp, and Chicken Jambalaya Recipe from Stranded Foodie 

Serves 6

Ingredients:

  • 3 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1 pound andouille sausage, sliced into rounds
  • 1 pound medium shrimp, peeled and deveined (I highly recommend wild gulf shrimp)
  • 2 boneless, skinless chicken breast halves, each 4 to 6 oz., cut into 1-inch pieces
  • 1 large yellow onion, finely diced
  • 1 green bell pepper, seeded and diced
  • 2 celery stalks, finely diced
  • 3 garlic cloves, minced
  • 1 14.5 ounce can diced tomatoes (try fire roasted)
  • 1 cup long-grain rice, cooked per package directions (for extra flavor, try adding a small pinch of cumin, paprika, and garlic powder to the rice while cooking)
  • 1 cup chicken stock or low-sodium broth
  • 1 teaspoon sweet paprika
  • 1 teaspoon dried thyme
  • Pinch of cayenne pepper, or more, to taste (depending upon the spiciness of the andouille sausage)
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup flat-leaf parsley, minced

Directions: In a large fry pan over medium heat, heat 1 tablespoon olive oil and sauté the andouille sausage until lightly browned, turning occasionally. Remove and place on a paper towel line plate to drain.

Add the shrimp to the same pan and cook until opaque, about 3 minutes per side. Transfer to a plate and set aside.

Add the chicken to the pan and sauté until browned adding additional 1 tablespoon olive oil is too dry, about 5 minutes. Transfer to the plate with the shrimp.

In the same pan over medium heat, melt the butter and add the onion, bell pepper and celery, and sauté until softened but not browned, about 5 minutes. Add the garlic and cook for 1 minute.

Transfer the onion mixture to a large Dutch oven. Stir in the tomatoes, rice, stock and a pinch of salt. Add the sausage, shrimp, chicken, paprika, thyme, cayenne, and parsley. Stir well, cover and let stand until warmed through, about 5 minutes. Season with salt and black pepper. Spoon the jambalaya into warmed bowls and serve immediately.


Viewing latest article 4
Browse Latest Browse All 10

Trending Articles