KICKIN' JAMBALAYA

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KICKIN' JAMBALAYA
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Servings: 8 servings

Prep Time: 15

Cook Time: 40

INGREDIENTS:

2 tbsp. vegetable oil

4 boneless, skinless chicken thighs (about 1 1/2 lbs.)

8 ounces smoked sausage, cut into 1/2-inch slices

1 cup each chopped onion, bell pepper and celery

1 tbsp. minced garlic

1 1/2 cups uncooked regular rice

3 cups chicken broth

1/4 cup FRANK'S® REDHOT® Cayenne Pepper Sauce

8 ounces large shrimp, peeled and deveined

DIRECTIONS:

HEAT oil in large, deep skillet. Cook chicken and sausage in batches, about 20 minutes until well browned; remove. Add onion, pepper, celery and garlic and cook 2 minutes. Return chicken and sausage to skillet.

STIR in remaining ingredients, except shrimp. Bring to a boil over high heat. Reduce heat to medium-low.

SIMMER, covered, 15 minutes. Stir in shrimp and simmer 5 minutes or until rice is tender and chicken and shrimp are done.

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