CHICKEN, SHRIMP AND ANDOUILLE JAMBALAYA

 

2 slices smokes bacon, diced (or 2 tablespoons olive oil)
1 tablespoon Cajun spice blend, divided
½ chicken breast (boneless and skinless) 
½ pound shrimp, peeled and deveined 
2 links Andouille sausage, cut into ½” slices
1/2 cup chopped onion
1/3 cup chopped celery
1/3 cup chopped green bell pepper
2 tablespoons chopped garlic
¾ cup long grain rice
¾ cup chopped tomato
3 cups chicken broth
3 bay leaves
1 teaspoon Worcestershire sauce
½ teaspoon hot sauce (you can adjust this depending on your preference)

Cook the bacon in a dutch oven until browned and crisp. Remove bacon and reserve for later, but keep the rendered fat (or use olive oil). Cut chicken into 1” pieces and place in a bowl. Sprinkle ½ the Cajun spice on the chicken and stir to coat all the pieces. Heat the bacon fat on high, add the chicken and stir quickly to brown, then remove from pan before they are cooked through.

Peel and devein the shrimp and toss with the remaining Cajun spice blend. Add the sliced Andouille and set aside.

After removing the chicken from the dutch oven, turn the heat down to med-high and add the onions, celery and green bell pepper. As the vegetables cook, scrape any bits off the bottom of the pan. When the vegetables are starting to soften, add the garlic and cook one minute more. Add the tomatoes and smash with the spoon to break them up.

Add the rice and stir to coat. Add the broth, bay leaves, Worcestershire sauce and hot sauce. Bring the mixture to a simmer and cook uncovered, stirring occasionally, until almost all the liquid is gone.

Mix in the chicken, shrimp and sausage and stir to incorporate them in the mixture. Cover the pot and turn the heat to low. Cook for 10 minutes or until the shrimp is opaque, stirring once or twice. Add salt and pepper to taste.
Makes 4 generous servings

Andouille Jambalaya

 

 

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