Chicken and Seafood Jambalaya

Name: Better Than Bouillon
Address: 333 Old Lindale Road, Rome, GA, 30161, USA
Telephone: +1-800-334-4468

Recipe tags: chicken base, moderate difficulty, main, chicken, roast

Ingredients

Quantity	Ingredient
2 Tbsp	Better Than Bouillon^® Roasted Chicken Base
4 cups	hot water
¼ cup	oil
1 lb	boneless skinless chicken thighs cut into 3” pieces
1 cup	each diced onion, green bell pepper and celery
2 Tbsp	minced garlic
8 oz	andouille sausage cut into ¼” pieces
8 oz	cured ham, diced
2 Tbsp	The Original “Louisiana” Brand Hot Sauce™
2 Tbsp	salt free Cajun seasoning
2 cups	converted rice
1 lb	(26 - 30 count) shrimp, peeled and deveined
1 lb	crawfish tails

Directions

1

Preheat the oven to 350°F.
2

Dissolve the Roasted Chicken Base into the hot water.
3

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.
4

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.
5

Remove the pan from the oven and add the crawfish with juices to the pan and stir to combine.
6

Serve immediately.

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