Chicken & Shrimp Jambalaya
Bring a taste of Mardi Gras to the table when you make this joyfully delicious and easy-to-prepare “party in a pot”: Chicken & Shrimp Jambalaya with Schubert’s® Sausage Wrap Rolls!
Ready In: 30 Minutes
Prep Time: 5 Minutes Cook Time: 25 Minutes
Preheat oven to 350°F. Heat oil in a large Dutch oven pot over medium heat. Cut chicken into bite-sized pieces. Add chicken to pot, season with salt and pepper and brown, about 2 to 3 minutes per side. Remove chicken from pot, place on plate and set aside.
Add onion, celery, and pepper to the pot and cook until translucent, about 5 minutes. Season with salt and pepper. Add garlic, thyme and paprika and stir to cook until fragrant, about 30 seconds.
Add rice, chicken broth, and tomatoes and stir to combine. Bring to a boil, then turn off heat and cover with a lid. Remove pot from stove top and place in oven. Bake for about 10 minutes, until rice is cooked through.
Remove from oven and add shrimp and peas. Bake for another 5 minutes, until shrimp is cooked through.
Top with parsley and serve with sausage wrap rolls.
