Alligator Bayou Spicy Jambalaya Recipe

  • 3 Tbsp. flour
  • 2 tsp. dried thyme leaves
  • 1/4 tsp. each ground red pepper (cayenne) and black pepper
  • 8 bone-in chicken thighs (2-1/2 lb.), skinned
  • 1 Tbsp. oil
  • 1 large onion, chopped
  • 1 large green pepper, chopped
  • 4 cloves garlic, minced
  • 1 can (28 oz.) fire-roasted diced tomatoes, undrained
  • 1/2 cup Alligator Bayou Premium BBQ Sauce
  • 1 pkg. (9 oz.) fully cooked andouille sausage, sliced
  • 3 cups chicken broth
  • 1-1/2 cups long-grain white rice, uncooked
  • 1/2 lb. uncooked deveined peeled large shrimp
  • 1/4 cup minced fresh parsley
  1. Mix flour and seasonings in shallow dish. Add chicken; turn to coat both sides of each thigh. Heat oil in Dutch oven or large deep skillet on medium heat. Add 4 chicken thighs; cook 4 min. on each side or until each is golden brown on both sides. Transfer to plate, reserving drippings in pan. Repeat with remaining chicken.
  2. Add onions, green peppers and garlic to drippings in pan; cook and stir 5 min. Stir in tomatoes, Alligator Bayou Premium BBQ Sauce and sausage. Return chicken and any juices from plate to tomato mixture; simmer 25 min. or until chicken is done (165ºF), 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.
  3. Add shrimp to tomato mixture; simmer 8 min. or until shrimp turn pink.
  4. Spoon rice into shallow bowls; top with chicken mixture and parsley.
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Alligator Bayou Premium BBQ Sauce
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