Sun with Rays
Navigation Button Magnifying Glass
© The French’s Food Company LLC
Kickin' Jambalaya kickin-jambalaya Makes: 8 servings 2 tablespoons vegetable oil 4 boneless, skinless chicken thighs, (about 1 1/2 lbs.) 8 oz. smoked sausage, cut into 1/2-inch slices 1 cup chopped onion, bell pepper and celery 1 Tbsp. minced garlic 1 1/2 cups uncooked white rice 3 cups chicken broth 1/4 cup FRANK'S RedHot® Cayenne Pepper Sauce 8 oz. large shrimp, peeled and deveined <p>HEAT oil in large, deep skillet. Cook chicken and sausage in batches, about 20 minutes until well browned; remove. Add onion, pepper, celery and garlic and cook 2 minutes. Return chicken and sausage to skillet.</p><p>STIR in remaining ingredients, except shrimp. Bring to a boil over high heat. Reduce heat to medium-low.</p><p>SIMMER, covered, 15 minutes. Stir in shrimp and simmer 5 minutes or until rice is tender and chicken and shrimp are done.</p>

Kickin' Jambalaya

Makes: 8 servings
Prep Time: 15 min
Cook Time: 40 min

Ingredients

  • 2 tablespoons vegetable oil
  • 4 boneless, skinless chicken thighs, (about 1 1/2 lbs.)
  • 8 oz. smoked sausage, cut into 1/2-inch slices
  • 1 cup chopped onion, bell pepper and celery
  • 1 Tbsp. minced garlic
  • 1 1/2 cups uncooked white rice
  • 3 cups chicken broth
  • 1/4 cup FRANK'S RedHot® Cayenne Pepper Sauce
  • 8 oz. large shrimp, peeled and deveined

Directions

HEAT oil in large, deep skillet. Cook chicken and sausage in batches, about 20 minutes until well browned; remove. Add onion, pepper, celery and garlic and cook 2 minutes. Return chicken and sausage to skillet.

STIR in remaining ingredients, except shrimp. Bring to a boil over high heat. Reduce heat to medium-low.

SIMMER, covered, 15 minutes. Stir in shrimp and simmer 5 minutes or until rice is tender and chicken and shrimp are done.

Kickin' Jambalaya close