EASY JAMBALAYA (CHICKEN, SHRIMP AND ANDOUILLE)

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YES I know, I know, it is traditionally made with the rice in the pot. But here’s the thing, This is a giant pot of food. And unless you are serving 8 people tonight for dinner, you’re going to have leftovers. And you know what that rice is going to do to that delicious jambalaya? Dry it out.
Gumbo is a traditional stew type dish made with a roux to thicken the sauce. Jambalaya is a traditional rice based recipe made with chicken, sausage and shrimp in one pot.
Traditionally jambalaya is served with rice and a side of Southern Cornbread. Sometimes a Creamed Corn is served, but if serving with creamed corn I’d spice it up with some jalapeños.

INGREDIENTS

• 2 tablespoons canola oil
• 1 pound andouille sausage links sliced
• 1 large onion chopped
• 1 red bell pepper finely chopped
• 2 stalks celery thinly sliced
• 2 chicken breasts skinless, boneless, cut into chunks
• 1 can (28 ounces) diced tomatoes
• 2 cups chicken broth
• ½ teaspoon dried thyme
• 2 teaspoons dried oregano
• 1 tablespoon Cajun seasoning
• ½ teaspoon cayenne pepper
• 1 pound shrimp 13-15 count

INSTRUCTIONS

1. Note: click on times in the instructions to start a kitchen timer while cooking.
2. Add canola oil to your dutch oven on medium high heat.
3. Add the sausage to the pan and cook until crisp and browned.
4. Remove the sausage and add in the onion, bell pepper and celery.
5. .............................

for full instruction please see : dinnerthendessert.com

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