Jambalaya by Amy + Jacky

chicken thighs, jasmine rice, shrimps, andouille sausage, celery, bell pepper, butter, tomatoes, onion, garlic, tomato paste, soy sauce, chicken stock, dried thyme, dried oregano, smoked paprika, cayenne pepper, green onion

Total Time: 50 min

Category:

– 11/4 pound (565 g) chicken thighs
– 2 cups (440 g) Jasmine rice
– 1/2 – 1 pound shrimps (thawed
– 1 pound (454 g) Andouille sausages or Kielbasa sausages (1/4 in slices)
– 2 ribs (195 g) celery (diced)
– 1 (190 g) bell pepper (diced)
– 1 tablespoon (18 g) unsalted butter + 1 tablespoon olive oil (or 2 tablespoons olive oil)
– 1 can (14.5 oz) crushed or diced tomatoes
– 1 (211 g) onion (diced)
– 8 (32 g) garlic cloves, minced
– 1 teaspoon (5.8 g) tomato paste
– 1 1/2 tablespoons (22.5 ml) regular soy sauce
– 2 cups (500 ml) unsalted chicken stock
– 1/4 teaspoon (0.2 g) dried thymes
– 1/4 teaspoon (0.25 g) dried oregano
– 1 teaspoon (3 g) smoked paprika
– 1/2 – 1 teaspoon (1.2 g) cayenne pepper (adjust according to your spicy preference)
– 2 stalks green onion (thinly sliced)

Total Time: 50 min

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