Big, Easy Jambalaya

Big, Easy Jambalaya

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  • Each serving
  • 490 cal
  • 18g fat (5g sat)
  • 200mg chol
  • 900mg sodium
  • 52g carb
  • 4g fiber
  • 31g protein


  • 2 teaspoons canola oil
  • 4 bone-in, skin-on chicken thighs
  • 8 ounces andouille sausage, halved lengthwise and cut into 1/4-inch pieces
  • 1 onion, diced
  • 1 rib celery, diced
  • 1 green and 1 yellow bell pepper — cored, seeded and diced
  • 5 cloves garlic, minced
  • 1 (16-ounce) package red rice
  • 1 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper
  • 1 (14-ounce) can diced tomatoes
  • 1 cup clam juice
  • 4 cups chicken broth
  • 2 large bay leaves
  • 1 pound medium shrimp - peeled, deveined and coarsely chopped
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon hot sauce (optional)


Heat oil in a large skillet over medium-high heat. Add chicken, skin-side down, and cook until golden brown, about 5 minutes. Turn and brown other side; transfer chicken to a plate. Reduce heat to medium and add sausage; cook, stirring frequently, until browned, about 3 minutes. Using a slotted spoon, transfer sausage to a paper-towel-lined plate.

Reduce heat to medium-low and add onions, celery, peppers and garlic. Stir occasionally, until vegetables have softened. Add rice, thyme and cayenne. Cook, stirring frequently, until rice is coated in oil, about 1 minute. Add tomatoes with juice, clam juice, broth, bay leaves and sausage; stir to combine. Simmer for 20 minutes.

Place chicken, skin-side down, on the rice. Bring to a boil, cover and reduce heat to low. Simmer until chicken is just cooked, about 15 minutes; transfer chicken to a plate. Scatter shrimp over rice, cover and cook until rice is tender and shrimp are opaque, about 3 minutes.

While shrimp are cooking, shred chicken. Remove pot from heat, discard bay leaves and stir in chicken, parsley and hot sauce. Season to taste and serve immediately.

Special notes:

This recipe was written by Alter Eco in 2014, to feature their Ruby Red Rice.

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