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  5. Chicken & Seafood Jambalaya

Chicken & Seafood Jambalaya

  • Preparation Time
    Prep
    20 min.
  • Cooking Time
    Cook
    40 min.
  • Serves
    Serves
    10

Chicken & Seafood Jambalaya

Ingredients

¼ cup oil
1 lb boneless skinless chicken thighs cut into 3” pieces
1 cup diced celery
1 cup diced green bell pepper
1 cup diced onion
2 Tbsp minced garlic
8 oz andouille sausage cut into ¼” pieces
8 oz cured ham, diced
2 Tbsp Red Rooster Hot Sauce
2 Tbsp salt free Cajun seasoning
2 Tbsp Better Than Bouillon® Roasted Chicken Base mixed with 4 cups hot water
2 cup converted rice
1 lb shrimp, peeled and deveined (26 - 30 count)
1 lb crawfish tails

Directions

  • 1

    Preheat the oven to 350°F.

  • 2

    Add the oil to a large ovenproof sauté pan over medium high heat. Add the chicken thighs to the pan and brown for 2 - 3 minutes. Add the onion, bell pepper and celery to the pan and cook for 2 - 3 minutes more. Add the garlic, sausage, ham, Hot Sauce, and Cajun seasoning to the pan and cook for 1 minute more. Add the Roasted Chicken broth and rice to the pan, stir, remove from the heat and cover tightly with aluminum foil.

  • 3

    Place the pan directly into the oven and cook for 20 minutes. Carefully remove the pan from the oven and add the shrimp to the top, do not stir. Cover and place back in the oven for 10 minutes.

  • 4

    Remove the pan from the oven and add the crawfish with juices to the pan and stir to combine.

  • 5

    Serve immediately.

Recipe tags: Red Rooster Hot Sauce, moderate difficulty, dinner, stovetop
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