Jambalaya

  • 12 oz medium raw, deveined and peeled shrimp
  • 6 chicken legs, deboned and diced into about 1 inch pieces
  • 4 andouille sausages, sliced about 1/4 in thick
  • 1 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp oregano
  • 3 tsp salt (divided)
  • 1 tbsp onion powder
  • 2 tsp ground black pepper
  • 1 tsp cayenne
  • 1 large red onion, diced
  • 2 red bell peppers, diced
  • 3 cloves garlic, minced
  • 2 tbsp butter
  • 2 c chicken broth
  • 1 28oz can diced tomatoes
  • 1 1/2 c jasmine rice, uncooked

Add all spices except 1 tsp salt to diced chicken. Toss and let sit. Heat butter over medium high heat in a Dutch oven or other heavy bottomed pan. Sautee onions, garlic and bell peppers 2-3 minutes with 1 tsp salt. Add chicken and continue cooking for 3-4 minutes. Add sausages and stir. Add chicken broth, tomatoes, and rice. Bring to a boil and then reduce heat to low, cover and let cook 15 minutes. Remove cover, add shrimp, stir and allow to cook 10-15 minutes more until most of liquid has absorbed.

Enjoy!

This dish is also great as leftovers!