Recipe from McKenzie & Lisa of Nourish RDs
Skip the beignets and fruity hurricanes this Mardi Gras and spend a little extra time bringing the real spice and color of New Orleans right into your own little kitchen. So go ahead, laissez les bons temps rouler with this Spicy Andouille, Chicken, and Shrimp Jambalaya!
- 1 TBSP extra virgin olive oil
- 2 links of andouille sausage, sliced
- 3 boneless, skinless chicken thighs
- ½ pound fresh shrimp, peeled and deveined
- 1 onion, diced
- 3 stalks celery, diced
- 1 large red bell pepper, diced
- 2 garlic cloves, minced
- 1 tsp smoked paprika
- 1/8 - ¼ tsp cayenne pepper (depending upon how spicy you want it)
- 1 tsp dried oregano
- ½ tsp dried thyme
- ¼ tsp freshly ground black pepper
- 2 bay leaves
- 1 ½ cups medium grain brown rice, rinsed well
- 2 cups homemade chicken stock or water
- 1, 14.5 ounce can of whole fire-roasted tomatoes with juice, tomatoes torn in pieces
- 3 - 4 scallions, sliced
- Sea salt, to taste
Heat a large Dutch oven or stock pot over medium-high heat. Add one tablespoon of olive oil and sausage slices. Cook the sausage until well-browned. Remove sausage from pan and reserve. Add chicken thighs, in one layer, being sure not to crowd the pan. Cook until deeply browned on each side. Remove and add to sausage. Set aside.
Reduce the heat to medium. To the pot, add the onion, celery, bell pepper and a little sea salt (about ½ teaspoon), cooking until the onions are translucent, and scraping the bottom of the pan to remove any browned bits from the sausage and chicken. Add the garlic and cook for another minute or so. Add the spices (paprika through black pepper). Cook for several minutes, until the vegetables are completely coated with the spices and it begins to smell toasty.
Add the rice and cook for a few minutes, until rice is also coated with spices. Add the bay leaf, chicken stock or water and tomatoes. Bring to a boil and then lower to a simmer. Taste for seasoning, and add more salt if necessary. Stir in the sausage and chicken.
Cover pot and simmer for about 1 ½ hours, or until the rice is completely cooked through and tender. Check the liquid after about 40 minutes to make sure it hasn’t cooked down too much. If it seems dry, add another half cup to a cup of stock or water. When rice is fully cooked, add the shrimp and simmer, uncovered, a few minutes or until shrimp are just cooked through. Garnish with sliced green onions.
McKenzie Hall and Lisa Dixon are Registered Dietitians and authors of the Nourish RDs Blog on a mission to inspire others to eat real food, love their bodies, and laugh a lot! Their food philosophy is simple, “Eat
real food, and share it with those you love.”
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