Seafood

Chicken & Shrimp Jambalaya

Prep Time: 20 min

Cook Time: 1 hrs

Difficulty: Intermediate

Step 1: Preheat Matador to 500ºF on the Bullseye.
Step 2: Add the sliced sausage and cook for 3-4 minutes, then move to the front row.
Step 3: Add the cubed chicken thighs and sear 2-3 minutes, then move to the front row.
Step 4: Add the onion, celery, bell pepper, and spices, then cook until tender (4-5 minutes).
Step 5: Combine all the ingredients, add the crushed tomatoes, white wine, and chicken stock, then allow the mixture to simmer while covered for 15-20 minutes.
Step 6: Add the rice and cook while covered for 20 minutes, stirring every 5 minutes.
Step 7: Add the shrimp to the top, cover, and turn off the heat, allowing the jambalaya to rest for 20 minutes before serving.
Step 8: Top with sliced green onions.

Step 1: Preheat Matador to 500ºF on the Bullseye.
Step 2: Add the sliced sausage and cook for 3-4 minutes, then move to the front row.
Step 3: Add the cubed chicken thighs and sear 2-3 minutes, then move to the front row.
Step 4: Add the onion, celery, bell pepper, and spices, then cook until tender (4-5 minutes).
Step 5: Combine all the ingredients, add the crushed tomatoes, white wine, and chicken stock, then allow the mixture to simmer while covered for 15-20 minutes.
Step 6: Add the rice and cook while covered for 20 minutes, stirring every 5 minutes.
Step 7: Add the shrimp to the top, cover, and turn off the heat, allowing the jambalaya to rest for 20 minutes before serving.
Step 8: Top with sliced green onions.

This one dish meal is a simple family favorite. For a little more color, add a side of fresh green beans or Grilled Elote Salad.