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Chicken and Shrimp Jambalaya with Pork and Alligator Sausage


  • Author: MealHack.com
  • Prep Time: 20
  • Cook Time: 60
  • Total Time: 80

Description

There’s plenty of room for substitutes and approximate measurements in this jambalaya; it all still turns into a big pot of magic, once the uncooked rice cooks in the flavorful sauce. If you can’t find pork and alligator smoked sausage, andouille is a fine substitute.


Scale

Ingredients

  • 23 tablespoons vegetable oil
  • 1 3-1/2 pound chicken, cut into 8 pieces
  • 2 onions, chopped
  • 2 large celery stalks, chopped
  • 1 red bell pepper, roughly chopped
  • 1 jalapeño pepper, chopped
  • 4 cloves garlic, minced
  • 2 bay leaves
  • 2 tablespoons paprika
  • 1 tablespoon chili powder
  • ¼ teaspoon cayenne pepper (or more, to taste)
  • 1 tablespoon fresh thyme, finely chopped
  • 1 pound Cajun-style smoked pork and alligator sausage (or substitute andouille sausage), sliced
  • 3 cups long-grain white rice, uncooked
  • 1 28-ounce can diced tomatoes, drained
  • 1 pound large raw shrimp, peeled and deveined
  • 3 cups low-sodium chicken stock
  • 1 bunch flat italian parsley, chopped
  • 1 bunch scallions, sliced crosswise

Instructions

  1. Cut chicken breasts in half crosswise. In a very large dutch oven over medium heat, fry chicken in vegetable oil in batches, turning often, until golden brown on all sides. Transfer to paper towels to drain.
  2. In the same pan with the oil and chicken fat, add onions, celery, red bell pepper, jalapeño pepper, garlic, and bay leaves. Cook, stirring often, until onions begin to soften and turn translucent. Add paprika, chili powder, cayenne pepper, and thyme. Stir to combine and cook until spices become fragrant and onions begin to brown.
  3. Add slices sausage, and cook until it just begins to brown. Add uncooked rice and stir, cooking a few minutes more until rice begins to toast. Add tomatoes, chicken stock, and shrimp. Stir well to combine, then add reserved chicken pieces, and stir well again. Bring to a simmer, then cover, reduce heat, and cook until all liquid is absorbed, about 20-30 minutes. Remove from heat, and stir in chopped parsley. Serve topped with sliced scallions.

Nutrition

  • Serving Size: 8
  • Calories: 1040
  • Sugar: 6
  • Sodium: 1043
  • Fat: 32
  • Saturated Fat: 8
  • Unsaturated Fat: 20
  • Trans Fat: 0
  • Carbohydrates: 69
  • Protein: 112
  • Cholesterol: 398