Chicken Shrimp & Andouillie Jambalaya

An early 1718 history of New Orleans defined "Creole" as "a child born in the colony as opposed to France

or Spain." Through both the French and Spanish regimes, parochial and colonial governments used the term Creole for ethnic French and Spanish born in the New World as opposed to Europe.(Logsdon). Parisian French was the language of early New Orleans.

Later the regional French evolved to contain local phrases and slang terms. The French Creoles spoke what became known as Colonial French; over time, the language in the colony developed differently than that in France. It was a Roman Catholic culture, practiced by the ethnic French and Spanish and their white Creole descendants.

The mixed-race Creole descendants, who developed as a third class of free people of color, particularly in New Orleans, also were strongly influenced by the French Catholic culture. By the end of the eighteenth century, many mixed-race Creoles had gained education and tended to work in artisan or skilled trades; a relatively high number were property.  Creole cuisine is a delicious blend of the spices and cultural cooking traditions of all these races. It is a blend that because of its rich heritage is its own unique taste and cannot be found any where else in the world.

Chicken Shrimp & Andouille

 

2 tablespoons extra virgin olive oil

1 1/2 lbs boneless skinless chicken thighs

1 lb andouille sausage, cut into 1/4 inch slices
1 large onion, chopped
2 celery ribs, diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon sweet paprika
1/2 teaspoon salt
1/4-1/2 teaspoon cayenne pepper (optional)
1 1/2 cups long grain rice
1 (14 ounce) can tomatoes, chopped,with juice
2 cups chicken broth or 2 cups stock
8 ounces medium shrimp, peeled and deveined
2 tablespoons chopped fresh parsley
3 green onions, finely chopped

Directions:

1 Preheat oven to 350 degrees F.

2 In a large pan or Dutch oven, brown chicken in hot oil on both sides; remove and drain

.
3 Add andouille, onion, celery, bell pepper, thyme, oregano, paprika, salt, and cayenne pepper to the pan, cooking and stirring for about 5 minutes until onions are tender.

4 Add rice, tomatoes with juice, and broth; bring to a boil.

5 Place rice mixture in a baking dish or oven-proof casserole; top with chicken; cover (can use foil) and bake at 350 degrees F for 40-45 minutes or until rice and chicken are done and tender

.
6 Stir in shrimp, parsley, and green onions; cover and cook 5-8 minutes longer or until shrimp curl and turn bright pink and serve.

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