Creole Andouille and Shrimp Jambalaya

johnsonville.com

JoBroshar

1 package (13.5 ounces) JOHNSONVILLE® Andouille Smoked Rope Sausage, cut into coin-slice pieces

1-pound chicken thighs, boneless and cut into dice-size pieces

2 tablespoons vegetable oil

1 cup chopped onion

½ cup chopped celery

½ cup chopped green bell pepper

2 cloves garlic, minced

3 tablespoons Creole or Cajun seasoning

2 ounces tomato paste

2 cups crushed tomatoes

½ cup diced tomatoes

1 bay leaf

2 tablespoons white sugar

Salt, to taste

4 cups chicken stock

2 cups uncooked long grain converted rice

1-pound cooked shrimp

Parsley and green onion, to garnish

Directions at johnsonville.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer