Ingrédients pour Chicken And Shrimp Jambalaya
- 1 medium onion, chopped
- Celery Rib
- Red Bell Pepper
- Garlic Cloves
- Vegetable Oil
- Chicken Thighs
- Andouille Sausages
- Long Grain White Rice
- 1 teaspoon salt
- Fresh Thyme Leave
- Cayenne Pepper
- Diced Tomatoes
- 1/2 cup clam juice
- Low Sodium Chicken Broth
- 2 bay leaves
- 1 pound large shrimp, peeled and deveined
- Fresh Parsley Leaves
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Comment préparer Chicken And Shrimp Jambalaya
- Finely chop onion, celery, red pepper, and garlic using a food processor (6-8 quick pulses). Do not puree.
- Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
- Add chicken and cook until golden brown on both sides (about 8 minutes total). Remove chicken and set aside.
- Reduce heat to medium; add Andouille sausage and cook until browned (about 3 minutes), stirring frequently. Remove sausage and set aside on a paper towel-lined plate.
- Reduce heat to medium-low; add chopped vegetables and cook, stirring occasionally and scraping the bottom of the pot, until softened (about 4 minutes).
- Stir in rice, salt, thyme, and cayenne pepper until rice is coated with oil (about 1 minute).
- Add crushed tomatoes, tomato juice, clam juice, chicken broth, and bay leaves. Stir to combine.
- Remove and discard chicken skin if using bone-in chicken thighs.
- Place chicken on top of the rice mixture, skin-side down. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes.
- Stir once, keeping chicken on top, skin-side down. Cover and continue to simmer until chicken is cooked through (about 10 more minutes).
- Remove chicken and set aside; shred once slightly cooled.
- Scatter shrimp over the rice, cover, and continue to cook until shrimp are pink and opaque and rice is tender (about 5 minutes).
- Discard bay leaves.
- Off heat, stir in parsley and shredded chicken. Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
86 g
Sugar
36g
Fat
52g
Carbs
26g
