Blues Hog Original Jambalaya with Shrimp and Sausage
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Category
Entree
Author:
Blues Hog
Servings
4 - 6
Prep Time
15 minutes
Cook Time
1 hour
Ingredients
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2 tbsp olive oil
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1 lb andouille sausage, sliced into 1/4 inch rounds
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2 boneless chicken breasts, cut into chunks
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1 pound shrimp, peeled and deveined
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1 large onion, chopped
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1 red bell pepper, finely chopped
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1 green bell pepper, finely chopped
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2 stalks celery, thinly sliced
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1 14 oz crushed tomatoes
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3 cups chicken broth
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1 tsp oregano
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1 tsp dried thyme
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2 tbsp Blues Hog Original Dry Rub
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1/2 tsp cayenne pepper
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1 1/2 cup long grain white rice
Directions
In a large pan at medium-high heat, add olive oil, onion, bell pepper, and celery. Saute until they begin to soften.
Add the chicken and sausage to the pan and cook for 5-10 minutes until browned and the chicken is no longer pink inside.
Stir in the crushed tomatoes, Blues Hog Original Dry Rub, basil, thyme, and cayenne pepper. Then, add the chicken stock and white rice.
Bring the pan to a boil and then reduce to a simmer. Cover and simmer for 25 – 30 minutes, until the rice is cooked and the liquid is absorbed. Stir occasionally so the rice doesn’t stick. Add an extra splash of chicken stock if the mixture gets too dry.
Stir the shrimp in and cook on low until the shrimp are thoroughly cooked.