Name: Virginia Willis’ Seafood & Chicken Jambalaya
Prep time: 35 min
Cook time: 40 min
Yield: 6
Ingredients: 1 tablespoon canola oil; 4 skinless, bone-in chicken thighs (about 1½ pounds) Coarse kosher salt and freshly; ground black pepper; 6 ounces andouille sausage, sliced; 1 tablespoon Cajun or Creole seasoning; 1 medium sweet onion, chopped; 1 celery rib, chopped; ½ red bell pepper, seeded and chopped; 1 clove garlic, very finely chopped; 1½ cups long-grain rice; 1 8-ounce can tomato sauce; 2 cups homemade chicken stock, reduced-fat/low-sodium chicken broth or water; 1 bay leaf; 1 pound large (21/25 count) shrimp, peeled and deveined

VMG Recipes