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The ingredients needed to cook Jambalaya with Andouille Sausage, Grilled Chicken and Shrimp:
- Take 3 of chicken breast, skinless, boneless (I grill with butter, salt, pepper).
- Prepare 1 lb of andouille sausage links, sliced.
- You need 1 lb of extra large shrimp (20-30 count).
- Provide 1 of large diced onion.
- Take 3-4 of garlic cloves.
- Get 1 of bell pepper finely chopped (red, yellow, (gives it color) or green.
- Get 2 stalks of celery, finely chopped.
- Take 3-4 cups of chicken broth.
- Use 1/2 tsp of dried thyme.
- Use 1/2 tsp of dried oregano.
- Provide 1/2 tsp of ground marjoram.
- You need 1 tbsp of Cajun seansoning.
- Get 1/2 tsp of cayenne pepper (for the kick I do 1 tsp).
- You need 1/2 tsp of salt.
- Use 1/2 tsp of pepper.
- You need 1 tsp of smoked paprika.
- Get of Olive oil.
Instructions to make Jambalaya with Andouille Sausage, Grilled Chicken and Shrimp:
- I grill 3 chicken breast with butter, salt, pepper, and garlic salt, let cool and cube or put in pot on stove with water and cook 20 minutes. Cool and cube up..
- In a large pot turn heat to medium high and sauté' in olive oil, onion, garlic, celery, bell pepper 2 to 3 minutes..
- Add chicken broth, cubed chicken, sliced andouille sausage and shrimp. Stir in all seasonings. You may need to add a little more chicken broth, will cook down. Cook on medium and sir occasionally for 1 hour. We put it on rice!!.
Chicken, shrimp and sausage jambalaya is a simple, hearty Cajun dish that is full of authentic Louisiana flavor. It's easy to make and perfect for celebrating Mardi Gras, no matter where you are in the world. We love the convenience of one-dish meals--which minimize both prep and cleanup time. Using both Andouille sausage and juicy pink shrimp, this jambalaya recipes is like a spicy surf-and-turf. Chicken, Andouille, and Shrimp Jambalaya combines some of our favorite Louisiana flavors.
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