Name: Jambalaya with Chicken, Shrimp, and Andouille Sausage
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: Serves 2
Ingredients: 4 boneless, skinless chicken thighs; 1 garlic clove, minced; 1 small yellow onion, diced; 1 green bell pepper, seeded, deribbed, and diced; Louisiana hot sauce (optional); 3 oz/85 g andouille or other spicy smoked sausage, thinly sliced; 1¼ cups/300 ml chicken broth; 2 tsp olive oil; 8 medium shrimp, peeled and deveined; ½ cup/100 g white rice; 2 tsp Cajun seasoning (see “It’s that easy”); 2 tbsp minced fresh flat-leaf parsley; Salt and Freshly ground black pepper; One 15-oz/430-g can diced tomatoes, with juices

Preparation info

Serves
2

Difficulty
Easy
Ready in
55 min

Appears in

One Pan, Two Plates

By Carla Snyder

Published 2013

About

Jambalaya is the Cajun version of paella or chicken with rice. This bayou favorite from the Deep South is a mainstay at church suppers, celebrations, and wakes for a good reason: jambalaya has amazing rejuvenating powers. Whether in a giant pot to feed a hundred or a skillet to feed two, hot rice mingled with spicy juicy tomatoes, vegetables, shrimp, sausage, and chicken is the meal that holds us all together. Cue the accordion—Jambalaya and a crawfish pie, and a filé gumbo . . . son of