In honor of Mardi Gras, here is a recipe for Jambalaya.
- 2 Tbsp olive oil
- 1 lb boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- 8 ounces andouille sausage, 1/4 inch slices
- 1 large onion, medium dice
- 2 celery ribs, medium dice
- 1/2 green bell pepper, medium dice
- 1/2 red bell pepper, medium dice
- 1 tsp dried thyme or 1 Tbsp fresh
- 1/4 tsp dried oregano
- 1/4 tsp sweet paprika
- 1 tsp cajun spice
- 2 ounces dry white wine
- 1 1/2 cups uncooked long grain rice
- 1 (14 ounce) can tomatoes, diced, with juice
- 2 cups chicken broth or 2 cups stock
- 8 ounces shrimp, shelled and prepped
- 2 Tbsp chopped fresh parsley
- 3 green onions, finely chopped
- Preheat oven to 350 degrees.
- In a large pan or Dutch oven, brown chicken pieces in the olive oil.
- Add the andouille, onion, celery, bell pepper, thyme, oregano, paprika, Cajun spice, salt, and pepper.
- Cook and stir for about 5 minutes until onions are tender.
- Add wine to pan and stir until it evaporates.
- Add rice, tomatoes with juice, and broth; bring to a boil.
- Place mixture in a baking dish or oven-proof casserole dish.
- Cover and bake at 350 degrees for 45 minutes or until rice and chicken are done and tender.
- Stir in shrimp, parsley, and green onions.
- Cook 10 minutes longer or until shrimp curl and turn bright pink.
- Serve with crusty french bread.