4lb thin cut chicken filets, cut into 2” pieces
2 tsp creole seasoning, or more to taste
2 tbsp vegetable oil
1 large onion, chopped
6 oz Andouille sausage, sliced
1 red pepper, cut into small strips
1 yellow pepper, cut into small strips
1 green pepper, cut into small strips
1 tbsp fresh thyme leaves
2 tbsp flour
¼ tsp cayenne pepper
1 cup of long grain rice(Texmati)
3 cups chicken broth
1 16 oz can fire roasted tomatoes, undrained
3/4lb uncooked large shrimp, peeled and deveined
chopped fresh parsley for garnish
In large bowl toss the chicken pieces with the creole seasoning. In a large pot over medium high heat, heat the oil and add the sausage. Brown for about 2 minutes and then remove to a plate.
Add the chicken to the pot and cook until lightly browned, stirring often. About 4 minutes. Remove to a plate.
Add the onion, peppers, thyme, flour and cayenne to the pot and cook, stirring often until the onions are translucent.
Stir in the rice, broth and tomatoes and bring to a boil. Reduce the heat to low and simmer for 10 minutes.
Stir in the chicken and the sausage. Cover and continue to cook for about 10 minutes.
Stir in the shrimp, cover and cook for another 10 minutes or until the shrimp is cooked through. Stir occasionally.
Serve the Jambalya garnished with the fresh parsley. Serve with warm cornbread.