Mardi Gras Jambalaya

Name: Mardi Gras Jambalaya
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Creole, Cajun
Ingredients: 255 grams pkg. fully cooked andouille sausage, sliced; 118 milliliters BULLS-EYE Texas Style Barbecue Sauce; 907 grams bone-in chicken thighs , skinned; 794 grams can fire-roasted diced tomatoes, undrained; 710 milliliters fat-free reduced-sodium chicken broth; 3 Tbsps flour; 59 milliliters minced fresh parsley; 4 cloves garlic, minced; 1 large green pepper, chopped; 0 teaspoons each ground red pepper (cayenne) and black pepper; 1 Tbsp oil; 1 large onion, chopped; 227 grams uncooked deveined peeled large shrimp; 2 teaspoons dried thyme leaves; 237 milliliters long-grain white rice, uncooked

Mardi Gras Jambalayan is From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes. Head to the store and pick up flour, bull's-eye barbecue sauce, garlic, and a few other things to make it today.

Instructions

Mix flour and seasonings in shallow dish.

Ingredients you will need

Seasoning

All Purpose Flour

Add chicken; turn to coat both sides of each thigh.

Ingredients you will need

Whole Chicken

Heat oil in Dutch oven or large deep skillet on medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Frying Pan

Add 4 chicken thighs; cook 4 min. on each side or until each is golden brown on both sides.

Ingredients you will need

Chicken Thighs

Transfer to plate, reserving drippings in pan. Repeat with remaining chicken.

Ingredients you will need

Whole Chicken

Equipment you will use

Frying Pan

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 (165F), 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.

Ingredients you will need

Barbecue Sauce

Green Pepper

Tomato

Whole Chicken

Sausage

Garlic

Onion

Broth

Rice

Equipment you will use

Sauce Pan

Frying Pan

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

Ingredients you will need

Shrimp

Tomato

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

Ingredients you will need

Whole Chicken

Parsley

Rice

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

255grams

pkg. fully cooked andouille sausage, sliced 118milliliters

BULL'S-EYE Texas Style Barbecue Sauce 907grams

bone-in chicken thighs , skinned 794grams

can fire-roasted diced tomatoes, undrained 710milliliters

fat-free reduced-sodium chicken broth 3Tbsps

flour 59milliliters

minced fresh parsley 4cloves

garlic, minced 1large

green pepper, chopped 0teaspoons

each ground red pepper (cayenne) and black pepper 1Tbsp

oil 1large

onion, chopped 227grams

uncooked deveined peeled large shrimp 2teaspoons

dried thyme leaves 237milliliters

long-grain white rice, uncooked

Recommended wine: Albarino, Rose Wine, Sauvignon Blanc

Albarino, rosé Wine, and Sauvignon Blanc are my top picks for Cajun. These low-tannin, lower alcohol wines will complement the heat in spicy cajun dishes, instead of making your mouth burn more. You could try Neboan Albarino. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 15 dollars per bottle.