Chicken, Shrimp and Sausage Jambalaya

 

I love Hot and Spicy.. Yum!

4 boneless skinless chicken thighs, cut into 2 inch chunks

2 tsp. Creole seasoning

2 tbs. canola oil

6 oz. smoked sausage

1 large white onion, chopped

1 each red, yellow and green bell pepper, cut into strips

1 tbs. thyme leaves

2 tbs. flour

1/4 tsp. cayenne pepper

1 cup raw long grain rice

16 oz. can diced fire roasted tomatoes, undrained

3/4 pound large shrimp, peeled and deveined, tail shells intact

Chopped Parsley

Sprinkle chicken with Creole seasoning. Heat oil in a pot or Dutch oven. Add sausage and brown 2 min. Remove to a plate. Add chicken and saute until brown, remove to a plate. Add onion, peppers, thyme, flour and cayenne to pot and cook until onions are translucent. Stir in rice, then add broth and tomatoes and bring to a boil. Reduce heat, cover and simmer 10 minutes. Stir chicken and sausage into rice mixture, cover and continue to simmer 6 min. Stir in shrimp, cover and simmer 6 minutes or until cooked through. Spoon jambalaya onto plates. Garnish with parsley.