Chicken and Seafood Jambalaya

20 Min.
40 Min.
10
Ingredients
¼
cup oil
¼ cup oil
1
pound boneless skinless chicken thighs cut into 3” pieces
1 pound boneless skinless chicken thighs cut into 3” pieces
8
ounces andouille sausage cut into ¼” pieces
8 ounces andouille sausage cut into ¼” pieces
8
ounces cured ham, diced
8 ounces cured ham, diced
1
pound (26 - 30 count) shrimp, peeled and deveined
1 pound (26 - 30 count) shrimp, peeled and deveined
1
pound crawfish tails
1 pound crawfish tails
1
cup each diced onion, green bell pepper and celery
1 cup each diced onion, green bell pepper and celery
2
tablespoons minced garlic
2 tablespoons minced garlic
2
tablespoons The Original “Louisiana” Brand Hot Sauce™
2 tablespoons The Original “Louisiana” Brand Hot Sauce™
2
tablespoons Better Than Bouillon® Roasted Chicken Base mixed with 4 cups hot water
2 tablespoons Better Than Bouillon® Roasted Chicken Base mixed with 4 cups hot water
2
tablespoons salt free Cajun seasoning
2 tablespoons salt free Cajun seasoning
2
cups converted rice
2 cups converted rice
Directions
  1. Preheat the oven to 350°F.
  2. Add the oil to a large ovenproof sauté pan over medium high heat. Add the chicken thighs to the pan and brown for 2 - 3 minutes. Add the onion, bell pepper and celery to the pan and cook for 2 - 3 minutes more. Add the garlic, sausage, ham, Hot Sauce, and Cajun seasoning to the pan and cook for 1 minute more. Add the Roasted Chicken broth and rice to the pan, stir, remove from the heat and cover tightly with aluminum foil.
  3. Place the pan directly into the oven and cook for 20 minutes. Carefully remove the pan from the oven and add the shrimp to the top, do not stir. Cover and place back in the oven for 10 minutes.
  4. Remove the pan from the oven and add the crawfish with juices to the pan and stir to combine.
  5. Serve immediately.

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