Cajun Jambalaya with tomatoes

Cajun Jambalaya With Tomatoes Recipe

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Jan Bowen


cajun good


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Stove Top


  • 2 stick
    olive oil, extra virgin
  • 1 1/2 lb
    boneless chicken thighs
  • 1 lb
    andouille sausage, cut in 1/4 in. slices
  • 1 large
    onion, chopped
  • 2
    celery ribs, chopped
  • 1/2
    green pepper, diced
  • 1/2
    red pepper, diced
  • 1/2 tsp
    dried thyme
  • 1/4 tsp
    dried oreagano
  • 1/4 tsp
    sweet paprika
  • 1/2 tsp
  • 1/4 to 1/2 tsp
    cayenne pepper
  • 1 1/2 dash(es)
    long grain rice
  • 1 14 oz. oz
    tomatoes, chopped with juice
  • 2 c
  • 8 oz
    med. shrimp, peeled & deveined
  • 2 Tbsp
    fresh chopped parsely
  • 3 bag(s)
    green onions, finely chopped

How to Make Cajun Jambalaya with tomatoes


  1. In a large pan or Dutch oven, brown chicken in hot oil on both sides; remove and drain.
    Add andouille, onion, celery, bell pepper, thyme, oregano, paprika, salt, and cayenne pepper to the pan, cooking and stirring for about 5 minutes until onions are tender.
  2. Add rice, tomatoes with juice, and broth; bring to a boil.
  3. Place rice mixture in a baking dish or oven-proof casserole; top with chicken; cover (can use foil) and bake at 350 degrees F for 40-45 minutes or until rice and chicken are done and tender.
    Stir in shrimp, parsley, and green onions; cover and cook 5-8 minutes longer or until shrimp curl and turn bright pink and serve.

Printable Recipe Card

About Cajun Jambalaya with tomatoes

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Cajun/Creole

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