Easy and delicious jambalaya! It’s a little spicy for my kids so next time I’ll start with less seasoning and add more to taste.
Recipe type: Main
- 3 tablespoons olive oil
- 2 ribs celery, chopped
- 1 white onion, diced
- 1 small red bell pepper, cored and diced
- 1 small yellow bell pepper, cored and diced
- 1 small green bell pepper, cored and diced
- 4 cloves garlic, minced
- 2 boneless skinless chicken breasts, cut into bite-sized pieces
- 1 pound andouille sausage, thinly sliced into rounds
- 3 cups chicken stock
- 1 14-ounce can crushed tomatoes
- 1½ cups uncooked white or brown rice
- 1-2 tablespoons Cajun/Creole seasoning (depending on how seasoned you like it)
- 1 bay leaf
- 1 teaspoon thyme, crushed
- ¼ teaspoon cayenne pepper
- ½ teaspoon paprika
- 1 pound raw shrimp, peeled and deveined
- 1 package frozen sliced okra
- salt and pepper
- Heat 2 tablespoons of the olive oil in a large saute pan over medium-high heat. Add celery, onion, bell peppers and garlic. Saute for about 5 minutes, stirring occasionally, until the vegetables are soft and mostly cooked. Add the remaining tablespoon of olive oil, chicken and sausage, and stir to combine. Continue sauteing for an additional 5 minutes, or until the chicken is no longer pink and mostly cooked.
- Add the chicken stock, tomatoes, rice, Cajun spice, bay leaf, thyme, and cayenne, and stir to combine. Reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is cooked, stirring occasionally.
- Once the rice is tender, add in the shrimp and okra and stir to combine. Let the mixture continue to simmer, stirring occasionally, until the shrimp are cooked and pink. Remove bay leaf and season the jambalaya with salt and pepper and hot sauce and additional Cajun/Creole seasoning if needed. Remove from heat and serve.