Creole Andouille and Shrimp Jambalaya

This jambalaya recipe will become an extremely popular dish with family and friends because it’s filled with tasty sausage, boneless chicken thighs, shrimp, fresh vegetables and rice…let’s be honest...it screams comfort food!

Yield: 8 servings

Ingredients

• 1 (13.5 ounce) package Johnsonville® Andouille Rope Sausage, cut into coin-slice pieces
• 1 pound boneless chicken thighs, cut into dice-size pieces
• 2 tablespoons vegetable oil
• 1 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped green bell pepper
• 2 cloves garlic, minced
• 3 tablespoons Creole or Cajun seasoning
• 2 ounces tomato paste
• 2 cups crushed tomatoes
• 1/2 cup diced tomatoes
• 1 bay leaf
• 2 tablespoons granulated sugar
• 4 cups chicken stock
• 2 cups uncooked long grain converted rice
• 1 pound cooked shrimp, thawed
• Parsley and green onion, to garnish

Instructions

1. In a skillet, cook and stir sausage and chicken in oil over a medium-high heat until browned; about 5 minutes.
2. Add vegetables and Creole seasoning, cook and stir for 5 minutes or until vegetables are tender.
3. Add tomato paste, cook and stir for 2 minutes.
4. Add the crushed tomatoes, diced tomatoes, bay leaf, sugar and salt. Simmer for 5 minutes to let the flavors blend; stirring occasionally.
5. Add stock and bring to a boil. Adjust seasoning and make sure it is a little over seasoned because rice absorbs a lot of flavor.
6. Add rice, stirring well. Return to a boil, cover and simmer on low for 10 minutes.
7. Turn off heat, uncover and stir rice.
8. Fold in shrimp and cover for 20 to 25 minutes to let rice finish cooking and shrimp heat through.
9. Garnish with parsley and green onions.

To make in a multi-cooker

1. In the multi-cooker, add the oil, onion, celery, bell pepper and garlic.
2. Select sauté setting, cook and stir occasionally until tender, 10 to 15 minutes.
3. Add seasoning, tomato paste, tomatoes, bay leaf, sugar, stock and rice.
4. Secure lid on pot and close pressure-release valve.
5. Select rice/porridge setting and pressure cook for 7 minutes; use quick release to depressurize.
6. Add shrimp.
7. Secure lid on pot and close pressure-release valve. Select egg setting and pressure cook for 2 minutes; use quick release to depressurize.

Attribution

Recipe and photo used with permission from: Johnsonville, LLC