Jambalaya

• servings: 6 servings
• active time: 30 minutes
• total time: 1 hour 30 minutes

Ingredients

5 tbsp. olive oil, divided

1 1/2 tsp. kosher salt, divided

1 1/2 tsp. smoked paprika, divided

1 tsp. ground black pepper, divided

1 lb. boneless skinless chicken thighs, cut into 1-inch cubes

1/2 lb. jumbo shrimp, peeled and deveined with the tails removed

1/2 lb. andouille sausage, sliced 1/4-inch thick

1 medium yellow onion, chopped

2 stalks celery, chopped

1 green bell pepper, seeded and chopped

1 red bell pepper, seeded and chopped

1 jalapeño, seeded and chopped

4 cloves garlic, finely chopped

1/4 tsp. cayenne pepper

3 c. chicken broth

1 (14-oz.) can diced tomatoes, undrained

1 tsp. dried thyme

2 bay leaves

2 c. long-grain white rice, rinsed

1/4 c. chopped fresh Italian parsley

Sliced green onion, to serve

Hot sauce, to serve

Directions

Preheat the oven to 325°F.

In a small liquid measuring cup, combine 4 tablespoons olive oil, ½ teaspoon salt, 1 teaspoon smoked paprika, and ½ teaspoon ground black pepper.

In a medium bowl, add the chicken and drizzle with 3 tablespoons of the olive oil mixture, stirring to coat the chicken. In another bowl, toss the shrimp with the remaining 1 tablespoon of the oil mixture. Cover the shrimp and refrigerate until ready to use.

In a large Dutch oven, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the andouille sausage and cook until lightly browned and crisp, 3 to 5 minutes. Remove to a plate.

In the same pot, add the chicken and cook until lightly golden, 3 to 4 minutes, stirring occasionally. Remove to the plate with the sausage. Keep the drippings in the pot.

In the same pot over medium heat, add the onion, celery, bell peppers, and jalapeño, and cook, stirring frequently, until golden, 6 to 8 minutes. Stir in the garlic, cayenne, remaining 1 teaspoon salt, remaining 1/2 teaspoon smoked paprika, and remaining ½ teaspoon of ground black pepper, and cook until fragrant, 30 seconds to 1 minute.

Add the broth, tomatoes, thyme, bay leaves, sausage, and chicken. Stir to combine and bring to a boil over medium heat. Stir in the rice and cover the pot with the lid.

Place the pot in the oven and bake until the liquid is absorbed and the rice is tender, 20 to 25 minutes.

Remove the pot from the oven and top the rice with the shrimp. Return the pot to the oven, uncovered, until the shrimp is pink, 5 to 7 minutes more.

Remove the pot from the oven, cover, and let rest for 10 minutes before topping the rice with fresh parsley. Serve hot, with sliced green onion and hot sauce.

Nutrition

• Calories: 658
• Total Fat: 28 g
• Saturated Fat: 7 g
• Trans Fat: 0 g
• Cholesterol: 157 mg
• Sodium: 1126 mg
• Total Carbohydrate: 62 g
• Dietary Fiber: 3 g
• Total Sugars: 6 g
• Protein: 36 g