Chicken & Shrimp Jambalaya

Name: Chicken & Shrimp Jambalaya
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6
Cuisine: Southern/BBQ
Ingredients: 1 tablespoon olive oil; 2 chicken thighs, boneless and skinless; 1 onion, diced; 2 celery stalks, diced; 1 red bell pepper, diced; Salt and pepper; 2 cloves garlic, minced; 1 teaspoon fresh thyme, minced; 1 teaspoon smoked paprika; 1 1/2 cups parboiled rice; 3 cups low-sodium chicken broth; 1 (28-ounce) can diced tomatoes with juice; 1 pound raw shrimp, peeled and deveined; 1 cup peas, fresh or frozen; 1 tablespoon fresh parsley, minced; 8 Sister Schubert's® Sausage Wrap Rolls, prepared according to package directions

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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

SERVES

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Step 1:

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.

Step 2:

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.

Step 3:

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.

Step 4:

Remove from oven and add shrimp and peas. Bake for another 5 minutes, until shrimp is cooked through.

Step 5:

Top with parsley and serve with sausage wrap rolls.