Mardi Gras Jambalaya

Mardi Gras Jambalaya

Our spicy New Orleans-inspired jambalaya is so loaded with flavor, you'll be amazed that it's better for you, too. Just 15 minutes of prep, no beads required.

Time

Prep:
15 min

Total:
1 hr 10 min

Servings

Total:
8 servings

You can substitute Andouille sausage with another spicy smoked sausage like Mexican Chorizo

What you need

3 Tbsp (42 g)  flour
2 tsp (5 g)  dried thyme leaves
1/4 tsp (1.25 g)  each ground red pepper (cayenne) and black pepper
8  bone-in chicken thighs (1.2 kg), skinned
1 Tbsp (15 ml)  oil
1 large  onion, chopped
1 large  green pepper, chopped
4 cloves  garlic, minced
1 can  (800 g) diced tomatoes, undrained
1/2 cup  (120 ml) Barbecue Sauce
1 pkg.  (255 g) fully cooked andouille sausage, sliced
3 cups (720 ml) fat-free reduced-sodium chicken broth
1-1/2  (240 to 360 ml) cups  long-grain white rice, uncooked
1/2 lb (15 g)  uncooked deveined peeled large shrimp
1/4 cup (60 ml)  minced fresh parsley

Make it

MIX flour and seasonings in shallow dish. Add chicken; turn to coat both sides of each thigh. Heat oil in Dutch oven or large deep skillet on medium heat. Add 4 chicken thighs; cook 4 min. on each side or until each is golden brown on both sides. Transfer to plate, reserving drippings in pan. Repeat with remaining chicken.

ADD onions, green peppers and garlic to drippings in pan; cook and stir 5 min. Stir in tomatoes, barbecue sauce and sausage. Return chicken and any juices from plate to tomato mixture; simmer 25 min. or until chicken is done (165ºF or 74 degrees celcius), stirring occasionally. Meanwhile, bring broth to boil in medium saucepan. Stir in rice; cover. Simmer on medium-low heat 20 min. or until broth is absorbed and rice is tender.

ADD shrimp to tomato mixture; simmer 8 min. or until shrimp turn pink.

SPOON rice into shallow bowls; top with chicken mixture and parsley.

Recipe @

http://www.kraftrecipes.com/recipes/mardi-gras-jambalaya-121319.aspx?cm_mmc=Social-_-Facebook-_-CRM-_-Dinner