Jambalaya
Jambalaya
Enjoy this quick and easy chicken and rice recipe from My Grandmother's Ravioli.
  • Difficulty Level Easy
  • Technique Baking
  • Preparation Time 1 hour 30 minutes
  • Cooking Time 55 minutes
  • Yield 6 - 8 servings
Ingredients
  • 907 grams Chicken thighs, bone in and skin on
  • 907 grams large Shrimp, shelled, deveined and tail off
  • 454 grams sweet Italian sausage, removed from casings
  • 454 grams smoked Sausage, thinly sliced
  • 3 cups instant white rice
  • 4 Carrots, peeled and diced
  • 3 stalks Celery, diced
  • ½ medium Onion, diced
  • 1 tablespoon seasoning salt
  • 2 teaspoons Garlic powder
  • 1 teaspoon red Chilli flakes
Method
  1. In a medium saucepan, add the chicken thighs and cover with cold water by 1 inch. Bring to a boil, reduce the heat and simmer until the chicken is tender, about 30 minutes
  2. Strain the chicken in a colander, reserving the stock for later use. Let the chicken cool completely. Remove all the meat from the bones and discard the skin and bones
  3. Preheat the oven to 350 degrees F. In a large bowl, combine the chicken meat, shrimp, sweet sausage, smoked sausage, rice, carrots, celery, onion, seasoning salt, garlic powder, Chilli flakes and 2 quarts of the reserved chicken stock
  4. Pour the mixture into a 9-by-13-inch baking dish. Cover and bake until the rice and shrimp are cooked through, about 25 minutes

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