SHRIMP AND CHICKEN JAMBALAYA WITH ANDOUILLE SAUSAGE
SHRIMP AND CHICKEN JAMBALAYA WITH ANDOUILLE SAUSAGE

SHRIMP AND CHICKEN JAMBALAYA WITH ANDOUILLE SAUSAGE

Yield
24 portions
Portion Size
1 cup
Ingredients: Measure:
Wesson® Smart Choice Cottonseed/Canola Blend
1-1/2 oz
Boneless skinless chicken thighs, large dice
4-1/2 cups
Sausage, andouille, sliced 1/2-inch thick
3 cups
Onion, minced
3 cups
Green bell pepper, seeded, small dice
2 cups
Celery, small dice
2 cups
Garlic, minced
4 cloves
Paprika
2 tbsp
Black pepper, ground
1 tbsp
White pepper, ground
2 tsp
Cayenne
1 tsp
1 quart
2 cups
Chicken stock
3 cups
Bay leaves
2
Salt
1 tbsp
Oregano, dried
1 tbsp
Rice, short grain
4 cups
Basil, chiffonade
1/2 cup
Fresh thyme, chopped
2 tsp
Worcestershire sauce
1 tbsp
Hot pepper sauce (Tabasco)
2 tsp
Shrimp, peeled and deveined
48 ea
Onions, green, thinly sliced
4

Directions

  1. In a rondeau, heat the Wesson® Smart Choice Cottonseed/Canola Blend over medium-high heat. Add the chicken and brown. Take out the chicken meat and sauté the sausage pieces until they are lightly browned. Remove the sausage from the rondeau and lower the heat to medium. In the remaining fat and fond, gently sweat the onions, bell pepper, celery, garlic, paprika, black and white peppers and cayenne. Cover and cook until vegetables begin to soften -- approx. 10 minutes. Add the undrained Angela Mia® Diced Tomatoes in Juice, Angela Mia® Bella Romana Pasta Sauce, stock, bay leaves, salt and dried oregano. Add the browned chicken, the sausage and the rice and bring to a simmer. Cook covered for 15 minutes. Add the basil, thyme, Worcestershire, hot pepper sauce and bring to a simmer. Cover and simmer for another 15 minutes.

  2. Add shrimp to the pot, cover and return to the stove for an additional 5 minutes. Remove from heat, and let stand covered for 10 minutes. Serve.

  3. Garnish the Jambalaya with the green onions.

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