Chicken, Shrimp, and Sausage Jambalaya

4 boneless, skinless chicken thighs (1 lb) trimmed & cut into 2-in. chunks
2 t. Creole seasoning
2 T. canola oil
6 oz. smoked sausage or andouille sausage
1 large white onion chopped (1.5 cups)
1 small red bell pepper cut into 1-in strips
1 small yellow bell pepper cut into 1-in strips
1 small green bell pepper cut into 1-in strips
1 T. fresh thyme leaves
2 T. all-purpose flour
1/4 t. cayenne pepper
1 c. raw long grain rice
3 c. chicken broth
1 can petite diced tomatoes with chipolte, undrained
3/4 pound raw shrimp, peeled and deveined
Chopped parsley for garnish

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 saute 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.
Makes 10 1-cup servings.


Number of Servings: 10

Recipe submitted by SparkPeople user KANDERS1.