One-Pot Chicken and Shrimp Jambalaya
Serving Size / Yield
- 3 Tbs. butter
- 1/2 lb. hot smoked sausage, sliced into rounds
- 2 onions, diced
- 1 green pepper, diced
- 3 stalks celery diced
- 2 lb. boneless, skinless chicken breast, cut into pieces
- 4-6 cloves garlic, minced
- 1 1/2 Tbs. dried oregano
- 4 large dried bay leaves
- 1 Tbs. pepper
- hot sauce, to taste
- 8 oz. canned tomato sauce
- 1 lb. chicken stock
- 2 C. long grain white rice
- 1 lb. large shrimp, peeled and deveined
Preheat the oven to 350 degrees. In a large ovenproof pot, melt the butter over medium heat. Add sausage, and cook, stirring occasionally, until browned and sticking to the bottom of the pot, about 10 minutes. Add the onion, green pepper, and celery. Cook for 5 minutes, stirring constantly, until the onion is translucent.
Turn the heat to high and add the chicken. Stirring frequently, cook for to 3 minutes, until the chicken is no longer pink on the outside. Reduce the heat to low and stir in the garlic, oregano, thyme, bay leaves, and pepper. Stir for 1 to 2 minutes. Add the hot sauce, tomato sauce and tomatoes. Stir to combine, cover and cook for for 8 to 10 minutes. Stir once.
Uncover, add the chicken stock and bring to a boil. Turn off the heat and stir in the rice. Cover and let it bake in the oven for 50 minutes. Stir the shrimp into the rice, cover and bake for another 10 minutes. Turn the oven off and let the pot sit for another 5 minutes before serving.