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by Biscuits and Burlap (Credit: Pam Brand) Ingredients: 2 tablespoons vegetable oil 4 boneless chicken thighs, cubed ¾ pound shrimp, peeled and deveined ½ pound smoked sausage, cut into 1/4 inch slices (traditionally Andouille) 1 bell pepper, diced 1 cup diced celery 1 medium onion, diced 3 green onions, chopped 3 cloves garlic, diced 1 cup diced canned tomatoes 1 teaspoon salt 1 teaspoon black pepper 2 bay leaves 1 teaspoon Italian seasoning 1 teaspoon Creole seasoning 1 teaspoon smoked paprika cayenne pepper, to taste (optional) 1½ cups converted rice (parboiled) 2 cups chicken stock 2 Tablespoons chopped fresh parsley (optional, for garnish) Jambalaya by Biscuits and Burlap (Credit: Pam Brand) CLICK HERE TO SIGN UP FOR OUR LIFESTYLE NEWSLETTER Instructions: 1. Heat oil in a large Dutch oven over medium heat. 2. Add chicken and sausage and cook, stirring, about 8-10 minutes or until chicken is done. 3. Add medium diced onion and continue cooking and stirring for about 8 minutes. 4. Add celery and cook, stirring for another 2-3 minutes. 5. Add bell pepper and garlic and cook, stirring for about 8 minutes. 6. Add rice, stock, tomatoes and all seasonings. Bring to a boil and then reduce heat to low. Cover and simmer for 15 minutes. 7. Add shrimp and green onions and stir. Cover. If shrimp are medium size the Mean Tweets and Cheap Gas 2024 President Donald Trump T-Shirt moreover I love this heat can be turned off and allowed to sit for 5 minutes, covered. If shrimp are large, allow to cook, covered for 2-3 minutes and then turn heat off and allow to sit an additional 2-3 minutes. 8. Before serving, remove bay leaves and garnish with parsley, if desired. Note: If you prefer jambalaya that is not spicy use an un-spicy sausage (andouille is spicy) and leave out the cayenne pepper. This original recipe is owned by biscuitsandburlap.com and was shared with Fox News.
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