(Agencies)
Updated: 2008-01-14 15:58

INGREDIENTS

4 boneless, skinless chicken thighs (1 pound) trimmed of visible fat, cut into 2-inch chunks

2 teaspoon(s) Creole seasoning

2 tablespoon(s) canola oil

6 ounce(s) andouille sausage or other smoked sausage

1 large white onion chopped (1 1/2 cups)

1 small red bell pepper cut into 1-inch strips

1 small yellow bell pepper cut into 1-inch strips

1 small green bell pepper

1 tablespoon(s) fresh thyme leaves

2 tablespoon(s) all-purpose flour

1/4 teaspoon(s) cayenne pepper

1 cup(s) raw long-grain rice

3 cup(s) chicken broth

1 can(s) diced fire-roasted tomatoes (16-ounce) undrained

3/4 pound(s) large shrimp peeled and deveined, tail shells intact

Chopped parsley for garnish

DIRECTIONS

Sprinkle chicken with Creole seasoning. Heat oil in a Dutch oven over medium-high heat; add sausage and brown 2 minutes. Remove to a plate. Add chicken and sauté until brown, about 4 minutes; remove to plate.

Add onion, peppers, thyme, flour, and cayenne to pot and cook, stirring constantly, until onions are translucent, about 4 minutes. Stir in rice, then add broth and tomatoes and bring to a boil. Reduce heat to low; cover and simmer 10 minutes.

Stir chicken and sausage into rice mixture; cover and continue to simmer 6 minutes. Stir in shrimp; cover and simmer 6 minutes, or until cooked through. Spoon jambalaya onto plates. Garnish servings with parsley.