Chicken and Shrimp Jambalya
Enjoy this twist on classic jambalaya without the wait. It’s tender, juicy and full of flavor.
6-8 Servings
24-44 minutes
Ingredients:
½ lb. smoked sausage, halved lengthwise and sliced
1 ½ cups finely chopped onion
1 cup chopped green pepper
1 ½ cups uncooked long-grain rice
½ teaspoon thyme
½ teaspoon pepper
⅛ teaspoon ground red pepper
2 (14½-oz.) cans Cajun-seasoned tomatoes
2 cups chicken broth
1 cup water
1 (9-oz.) pkg. frozen pre-cooked chopped chicken, thawed
½ lb. medium shrimp, peeled and deveined
¼ cup snipped fresh parsley (optional)
Method:
In a 4-quart oval (or similar) casserole, combine sausage, onion, green pepper, rice, thyme, pepper, red pepper, tomatoes, broth and water; cover.
Cook according to your Advantium model's cooking settings or until done.
Add shrimp and chicken after 40 minutes of cooking time.
Sprinkle with parsley before serving, if desired.
Cooking Settings:
Advantium:
Settings:
Time:
Tray Type:
Chef's Notes:
Jambalaya gets its name from the French 'jambon' meaning 'ham' and the African 'ya' meaning 'rice'. Modern adaptations of the original dish may feature spicy sausage, kielbasa, shrimp or crawfish in place of or in combination with the ham.