Jambalaya
So much flavor in this pot of rice, veggies, shrimp, chicken and sausage. Feel free to switch out the proteins to your favorites.
Ingredients
- 3 tbsp olive oil
- 1 pound andouille sausage, thinly sliced
- 3/4 pound boneless chicken breast, cut into cubes
- 1 large bell pepper
- 2 ribs celery
- 1 jalepeno pepper, seeded and finely chopped
- 1 large onion, diced
- 5 cloves garlic, minced
- 1 14oz can crushed tomatoes
- 4 cups chicken broth
- 1 1/2 cups uncooked rice
- 1 1/2 tbsp cajun seasoning
- 1 tsp dried thyme
- 1 bay leaf
- 1 pound raw large shrimp
- 1 cup thinly sliced okra
- salt and pepper to taste
Instructions
- In large stockpot, or dutch oven, heat 1 tablespoon oil. Add chicken and sausage; saute for 5-6 minutes until chicken is cooked through. Transfer to a plate and set aside.
- Add 2 tablespoons of oil to the pot. Saute pepper, celery, jalapeno, onion and garlic for 6 minutes until onions are softened.
- Add tomatoes, chicken broth, rice and seasonings. Cook until simmering. Reduce heat to medium low, cover and simmer for 25-30 minutes. Stir every few minutes to ensure that rice doesn't stick.
- Add shrimp and okra, and stir. Simmer until shrimp are cooked through. Stir in reserved chicken and sausage. Remove bay leaf.
- Season to taste, and serve.
Notes
- This is a great recipe for substitutions. No shrimp on hand--add more sausage and chicken, or whatever combination works for you.
- I find this recipe plenty spicy, but you could always increase the seasonings/jalapeno if you like it hotter.