I did everything as instructed except an accidental overdose of creole seasoning. Turned out phenomenally!
Build deep flavors by sautéing the aromatic trinity of onion, celery, and pepper in the andouille drippings with herbs, garlic, and spices.
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Total: 1 Hour
- 1 pound andouille sausage, sliced
- 2 tablespoons canola oil
- 2 cups diced sweet onion
- 1 cup diced celery
- 1 large red bell pepper, diced
- 4 garlic cloves, minced
- 1 bay leaf
- 2 teaspoons Creole seasoning
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 (10-oz.) cans diced tomatoes and green chiles, drained
- 3 cups chicken broth
- 2 cups uncooked long-grain rice
- 2 cups shredded cooked chicken
- 1 pound peeled, medium-size raw shrimp, deveined
- 1/2 cup chopped fresh flat-leaf parsley
- Garnish: chopped green onions
- 1. Cook sausage in hot oil in a Dutch oven over medium-high heat, stirring constantly, 5 minutes or until browned. Remove sausage with a slotted spoon.
- 2. Add diced onion and next 7 ingredients to hot drippings; sauté 5 minutes or until vegetables are tender. Stir in tomatoes, next 3 ingredients, and sausage. Bring to a boil over high heat. Cover, reduce heat to medium, and simmer, stirring occasionally, 20 minutes or until rice is tender.
- 3. Stir in shrimp; cover and cook 5 minutes or just until shrimp turn pink. Stir in parsley. Serve immediately.
- To Freeze: Prepare recipe as directed. Line bottom and sides of a 13- x 9-inch baking dish with heavy-duty aluminum foil, allowing 2 to 3 inches to extend over sides; fill with jambalaya. Cover and freeze. To serve, remove foil, return casserole to original baking dish; cover and thaw in refrigerator 24 hours. Let stand at room temperature 30 minutes. Bake at 350° until thoroughly heated.
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