Categories: Casserole- One-Dish- Meal-- Stir Fry

Ingredients

• 1 lb. skinless boneless chicken thighs, cut into 1-inch pieces
• 2 tsp. sea salt, divided
• 3/4 tsp. smoked paprika
• 1/2 tsp. freshly ground black pepper
• 2 Tbsp. extra-virgin olive oil, divided
• 1 medium onion, chopped
• 2 medium shallots, chopped
• 2 celery stalks, chopped
• 1 medium green bell peppers, chopped
• 1 1/2 tsp. garlic powder
• Cayenne pepper (optional)
• 1/2 cup low-sodium chicken broth or water, plus more as needed
• 1/2 cup canned tomato puree
• 8 oz. smoked andouille sausage, cut crosswise into 1/2-inch slices
• 1 lb. large shrimp. peeled and deveined
• 3 cups cooked brown rice
• 1/4 cup chopped flat-leaf parsley, plus more for garnish

Directions

1. Place chicken in a large bowl; season with 1/2 tsp. salt, paprika, and pepper. Let stand 30 minutes while prepping other ingredients.

2. In a large, heavy sauce pan or Dutch oven, het 1 Tbsp. of oil over medium. Add chicken; cook undisturbed, 5 minutes. Stir; cook 5 minutes or until lightly browned on second side. Transfer chicken to a bowl.

3. Add remaining 1 Tbsp. oil to pan. Add onion, shallots, celery and bell pepper. Cook 10 minutes or until tender and starting to brown; stirring occasionally. Stir in garlic powder and a pinch of cayenne, if desired. Cook 1 minute, scraping bottom of pan to prevent spices from sticking. Add broth. Increase heat and scrape up brown bits stuck to bottom of pan. Add chicken and juices, tomato puree and 1 tsp. salt. Bring to a simmer . Cover, reduce heat to low and add remaining 1/2 tsp. salt. Increase heat to medium-high. Bring to a simmer, reduce heat to medium-low and cook 5 minutes or until shrimp are nearly done (When they are pink and opaque) and sausage is warmed through.

4. Slowly stir in rice. Add a little more broth if jambalaya looks dry (it should be saucy, not soupy). Remove from heat, cover an let stand 10 minutes. Stir in parsley. Serve garnished with extra parsley.

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