Location,Texas 77096,USA
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Chicken, Sausage & Shrimp Jambalaya

Recipe by: Olivia Landes Truong

Ingredients:

  • 4 tablespoon grapeseed oil
  • 1-2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch cubes
  • ~1+ pound brat sausage- cut into 1-inch pieces
  • 1 pound shrimp, pealed
  • 1/4 cup butter
  • 1 large white onion, chopped (about 2 cups)
  • 1 large yellow bell pepper, chopped (about 1 1/2 cups)
  • 1 cup chopped celery (about 1 stalk)
  • Quartered cherry tomatoes 
  • 8 garlic cloves, minced
  • 2 bay leaves or 2 tablespoon of ground bay leaves
  • 1-2 tablespoon Creole seasoning (Tony Chachere’s)
  • 2 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 pack cauli-rice
  • 1 can tomato paste (6 oz)
  • 1 can chicken broth (14.5 oz)
  • 1/4 teaspoon cayenne pepper powder
  • Sliced scallions (optional)

Directions:

  • Heat oil in a Dutch oven over medium-high (we recommend Le Creuset).
  • Add chicken and sausage into preheat Dutch oven, stirring constantly, until both ingredients are browned on all sides, approximately 8 to 10 minutes.
  • Remove chicken and sausage with a slotted spoon and place into bowl for reintroduction later.
  • Add onion, bell pepper, celery, garlic, bay leaves, Creole seasoning, thyme, and oregano and butter to hot drippings from the chicken and sausage.
  • Cook over medium-high until vegetables are tender, approximately 5 to 7 minutes. 
  • Stir in cherry tomatoes, chicken, sausage, raw peeled shrimp, cherry tomatoes, cauli-rice, tomato paste, chicken broth, and cayenne pepper powder.
  • Cover, reduce heat to medium, and simmer, stirring occasionally, about 20 minutes.
  • Garnish with sliced scallions, if desired.
  • Serve and enjoy