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Jambalaya

A Louisiana favorite for holidays and celebrations.
Servings 9 cups
Prep Time

Ingredients

  • 20 ounce boneless, skinless chicken thighs, fat removed, cut into 2 inch chunks fat removed, cut into 2 inch chunks
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/4 tsp dried thyme leaves
  • 2 tbsp Vegetable Oil
  • 1 cup chopped yellow onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped green pepper
  • 1/2 cup hopped red bell pepper
  • 1 1/2 tsp Salt
  • 1/2 tsp cayenne pepper
  • 2 tbsp chopped garlic
  • 2 links Byerly's Smokehouse andouille sausage cut into 1/4 inch slices
  • 1 1/2 cups converted long grain rice
  • 8 ounce tomato sauce
  • 2 1/2 cups Chicken Broth
  • 1/2 cup dry white wine
  • 1 bay leaf
  • 1/2 lbs Byerly's Signature Selection Shrimp raw, peeled and deveined
  • 1/2 cup chopped green onion

Instructions

  1. In small bowl, toss chicken with salt, pepper and thyme to coat evenly. Set aside. In large saucepan, heat oil over medium heat. Stir in onion, celery, bell peppers, salt and cayenne pepper. Saute vegetables until onions are translucent (5-7 minutes). Stir in garlic, sausage and seasoned chicken. Cook, stirring occasionally, 8 minutes. Stir in rice, tomato sauce, broth, wine and bay leaf; bring to a boil. Reduce heat to medium-low. Cook, covered, stirring every 5 minutes to avoid burning, until rice is tender and liquid is absorbed (23-27 minutes). Stir in shrimp. Remove pan from heat; let stand covered 2-3 minutes. Remove bay leaf. Stir in green onions. Serve.