Classic Chicken and Shrimp Jambalaya With Sausage

Jambalaya is one of Louisiana’s most versatile dishes. It may have one or many proteins added. Some common additions include shrimp, smoked sausage, pork, ham, and crawfish. It can be made with chicken or beef as well. The “holy trinity” combination of onions, peppers, and celery is found in most jambalaya recipes.

1 broiler chicken, cut up, about 3 pounds
Paprika, to taste
3 tablespoons extra-virgin olive oil
1 cup chopped onion
1 cup chopped green bell pepper
2 stalks celery, chopped
2 cloves garlic, minced
1/2 pound smoked sausage, thinly sliced
2 (14 1/2-ounce) cans stewed tomatoes
2 cups chicken broth
1 cup long-grain rice
2 teaspoons crumbled dried thyme leaves
1 1/2 teaspoons salt, or to taste
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Tabasco sauce
1 pound shrimp, shelled and deveined

Rub the chicken pieces with the paprika.
Heat olive oil in a large skillet; add chicken and brown on all sides. Remove chicken from skillet.
Add onion, green bell pepper, celery, and garlic. Sauté over low heat until onion is tender, about 10 minutes.
Stir in sausage, tomatoes, chicken broth, rice, thyme, salt, pepper, and hot sauce. Add chicken and turn to coat with sauce. Bring to a boil. Reduce heat, cover, and simmer for 30 minutes or until chicken is tender.
Stir in shrimp and cook about 3 to 5 minutes longer or just until shrimp turns pink.

Classic Chicken and Shrimp Jambalaya With Sausage

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