Oven Baked Jambalaya
2 chicken breast halves
1 T oil
1 lb andouille or other sausage
1/2-1 lb shrimp, peeled, deveined
1 large onion, chopped
1 green pepper, chopped
1 stalk celery, chopped
2-3 cloves garlic, minced
2 1/2 cups reserved chicken broth (can sub 1 cup clam or shrimp juice for chicken broth)
1 (28-35 oz) can crushed tomatoes
1/2 tsp fresh thyme, or pinch of dried
1 T hot sauce, or to taste
1 tsp salt
1 1/2 cups uncooked white rice
parsley for garnish
Brown chicken in saucepan, add 2 1/2 cups water, poach until done. Set chicken aside, reserve broth. Cut chicken in bite size pieces when cool enough to handle.
Cook sausage in oil in dutch oven until browned, remove and set aside. When cool, cut in 1/2 inch slices.
Add onion, pepper, and celery to sausage dripping, saute for 3 minutes. Add garlic, cook 15 seconds more.
Stir in rice, salt and thyme, cook for 1 minute.
Add chicken broth, tomatoes, hot sauce, sausages.
Bake, covered, at 375 for 45 minutes. Stir in shrimp and cook 5 minutes more until shrimp is cooked and rice is tender. Stir in sliced chicken and let sit until chicken is rewarmed. Garnish with parsley.
6-8 Servings