Umami
Umami

Chicken, Shrimp and Andouille Jambalaya

10 servings

porções

1 hour 5 minutes

tempo total

Ingredientes

2 tablespoons extra virgin olive oil

1 1/2 lbs boneless skinless chicken thighs

1 lb andouille sausage, cut into 1/4 inch slices

1 large onion, chopped

2 celery ribs, diced

1/2 green bell pepper, diced

1/2 red bell pepper, diced

1/2 teaspoon dried thyme

1/4 teaspoon dried oregano

1/4 teaspoon sweet paprika

1/2 teaspoon salt

1/4-1/2 teaspoon cayenne pepper (optional)

1 1/2 cups long grain rice

1 (14 ounce) can tomatoes, chopped,with juice

2 cups chicken broth or 2 cups stock

8 ounces medium shrimp, peeled and deveined

2 tablespoons chopped fresh parsley

3 green onions, finely chopped

Instruções

Preheat oven to 350 degrees F.

In a large pan or Dutch oven, brown chicken in hot oil on both sides; remove and drain.

Add andouille, onion, celery, bell pepper, thyme, oregano, paprika, salt, and cayenne pepper to the pan, cooking and stirring for about 5 minutes until onions are tender.

Add rice, tomatoes with juice, and broth; bring to a boil.

Place rice mixture in a baking dish or oven-proof casserole; top with chicken; cover (can use foil) and bake at 350 degrees F for 40-45 minutes or until rice and chicken are done and tender.

Stir in shrimp, parsley, and green onions; cover and cook 5-8 minutes longer or until shrimp curl and turn bright pink and serve.

Nutrição

Tamanho da Porção

-

Calorias

507.8

Gordura Total

23.3

Gordura Saturada

7

Gordura Insaturada

-

Gordura Trans

-

Colesterol

139.2

Sódio

1267.2

Carboidrato Total

36

Fibra Dietética

2.1

Açúcares Totais

3.6

Proteína

36.2

10 servings

porções

1 hour 5 minutes

tempo total
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