Appetizers / Soups / Salads

Chicken, Shrimp, and Sausage Jambalaya is for Soup.

Chicken, Shrimp, and Sausage Jambalaya takes 20 minutes to prepare.

Chicken, Shrimp, and Sausage Jambalaya takes 40 minutes to cook.

Chicken, Shrimp, and Sausage Jambalaya makes 10 servings.

The ingredients for Chicken, Shrimp, and Sausage Jambalaya are:

4 boneless, skinless chicken thighs (1 lb) trimmed & cut into 2-in. chunks
2 t. Creole seasoning
2 T. canola oil
6 oz. smoked sausage or andouille sausage
1 large white onion chopped (1.5 cups)
1 small red bell pepper cut into 1-in strips
1 small yellow bell pepper cut into 1-in strips
1 small green bell pepper cut into 1-in strips
1 T. fresh thyme leaves
2 T. all-purpose flour
1/4 t. cayenne pepper
1 c. raw long grain rice
3 c. chicken broth
1 can petite diced tomatoes with chipolte, undrained
3/4 pound raw shrimp, peeled and deveined
Chopped parsley for garnish

Here is how you make Chicken, Shrimp, and Sausage Jambalaya:

Sprinkle chicken with Creole seasoning. Heat oil in a Dutch oven over medium-high heat; add sausage and brown 2 minutes. Remove to a plate. Add chicken and saute until brown, about 4 minutes; remove to plate.Add onion, peppers, thyme, flour, and cayenne to pot and cook, stirring constantly, until onions are translucent, about 4 minutes. Stir in rice, then add broth and tomatoes and bring to a boil. Reduce heat to low; cover and simmer 10 minutes.Stir chicken and sausage into rice mixture; cover and continue to simmer 6 minutes. Stir in shrimp; cover and simmer 6 minutes, or until cooked through. Spoon jambalaya onto plates. Garnish servings with parsley.Makes 10 1-cup servings.Number of Servings: 10Recipe submitted by SparkPeople user KANDERS1.

The nutritional information for Chicken, Shrimp, and Sausage Jambalaya is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 199.3

• Total Fat: 8.9 g
• Cholesterol: 54.0 mg
• Sodium: 1,116.4 mg
• Total Carbs: 13.6 g
• Dietary Fiber: 1.5 g
• Protein: 15.4 g