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The ingredients needed to make Jambalaya with Andouille Sausage, Grilled Chicken and Shrimp:
- Get 3 of chicken breast, skinless, boneless (I grill with butter, salt, pepper).
- Use 1 lb of andouille sausage links, sliced.
- You need 1 lb of extra large shrimp (20-30 count).
- Provide 1 of large diced onion.
- Take 3-4 of garlic cloves.
- Use 1 of bell pepper finely chopped (red, yellow, (gives it color) or green.
- Take 2 stalks of celery, finely chopped.
- You need 3-4 cups of chicken broth.
- Use 1/2 tsp of dried thyme.
- You need 1/2 tsp of dried oregano.
- Use 1/2 tsp of ground marjoram.
- Use 1 tbsp of Cajun seansoning.
- You need 1/2 tsp of cayenne pepper (for the kick I do 1 tsp).
- You need 1/2 tsp of salt.
- Provide 1/2 tsp of pepper.
- Use 1 tsp of smoked paprika.
- Take of Olive oil.
Steps to make Jambalaya with Andouille Sausage, Grilled Chicken and Shrimp:
- I grill 3 chicken breast with butter, salt, pepper, and garlic salt, let cool and cube or put in pot on stove with water and cook 20 minutes. Cool and cube up..
- In a large pot turn heat to medium high and sauté' in olive oil, onion, garlic, celery, bell pepper 2 to 3 minutes..
- Add chicken broth, cubed chicken, sliced andouille sausage and shrimp. Stir in all seasonings. You may need to add a little more chicken broth, will cook down. Cook on medium and sir occasionally for 1 hour. We put it on rice!!.
Grilled Chicken and Corn Salad with Chipotle Cashew Dressing. A sheet-pan version of the Louisiana classic, this hearty rice dish—packed with chicken, andouille sausage, shrimp, and lots of seasonings—is. It's the perfect one-pot meal for busy nights! Remove the chicken from the pan and set aside with the seared shrimp. Place the remaining tablespoon of olive oil in the saute pan and add the sausage, onions and bell peppers.
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