- 4 boneless, skinless chicken thighs (1pound), trimmed of visible fat, cut into 2-inch chunks
- 2 teaspoons Creole seasoning
- 2 tablespoons canola oil
- 6 ounces smoked sausage
- 1 large white onion, chopped (1 1/2 cups)
- 1 small red bell pepper, cut into 1-inch strips
- 1 small yellow bell pepper, cut into 1-inch strips
- 1 small green bell pepper
- 1 tablespoon fresh thyme leaves
- 2 tablespoons all-purpose flour
- 1/4 teaspoon cayenne pepper
- 1 cup raw long-grain rice
- 3 cup chicken broth
- 1 can (16-ounce) diced tomatoes, undrained
- 3/4 pound large shrimp, peeled and deveined, tail shells intact
- Chopped parsley, for garnish
Directions
- Sprinkle chicken with Creole seasoning. Heat oil in a Dutch oven over medium-high heat; add sausage and brown 2 minutes. Remove to a plate. Add chicken and sauté until brown, about 4 minutes; remove to plate.
- Add onion, peppers, thyme, flour, and cayenne to pot and cook, stirring constantly, until onions are translucent, about 4 minutes. Stir in rice, then add broth and tomatoes and bring to a boil. Reduce heat to low; cover and simmer 10 minutes.
- Stir chicken and sausage into rice mixture; cover and continue to simmer 6 minutes. Stir in shrimp; cover and simmer 6 minutes, or until cooked through. Spoon jambalaya onto plates. Garnish servings with parsley.
