Jambalaya

I used 2 boxes Zatarans jambalaya, a can of tomatoes & okra, some extra Cajun seasoning & 1 box chicken stock instead of water

Updated at: Sun, 24 Sep 2023 23:44:45 GMT

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Ingredients

0 servings

3 Tbspolive oil

small, cored and diced

3bell pepper

small, cored and diced, I used a yellow, red and green bell pepper

2 ribcelery

diced

1jalapeno peppers

seeded and finely chopped

4cloves garlic

peeled and minced

2boneless skinless chicken breasts

cut into bite-sized pieces

1 lbandouille sausage

thinly sliced into rounds

1white onion

diced, optional

14 ozcrushed tomatoes

optional

4 cupschicken stock

1 ½ cupslong-grain white rice

uncooked

2 TbspCajun seasonings

or Creole seasoning

1 tspdried thyme

crushed

¼ tspcayenne pepper

1bay leaf

1 lbshrimp

large, raw, peeled and deveined

1 cupokra

thinly-sliced

kosher salt

freshly ground black pepper

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Meal Planner

1 tablespoonoil

in a stock pot, or a very large, deep sauté pan, over medium-high heat, Add the chicken and sausage and sauté for 5-7 minutes, stirring occasionally, until the chicken is cooked through and the sausage is lightly browned

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750Calories

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Recipe Tags

Main Dishes

Cajun & Creole

Jambalaya

Reviews

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6Baker months ago

rice

little rue after the chicken and sausage cooked in order to thicken the sauce up for the linguine ! also added diced tomatoes ! was delicious

9Tim Timmons

fantastic

Turned out, Due to some family members that aren’t fans of spicy foods I kept out the jalapeños and cayenne pepper and cut back on the creole seasoning, but still turned out great

y Part Dodge

year ago

Awesome ! Will make again

Richie

very tasty,will definitely make again !!

Instructions

Step 1

Heat 1 tablespoon oil in a stock pot (or a very large, deep sauté pan) over medium-high heat. Add the chicken and sausage and sauté for 5-7 minutes, stirring occasionally, until the chicken is cooked through and the sausage is lightly browned. Transfer to a clean plate and set aside.

Step 2

Add the remaining 2 tablespoons oil to the stock pot. Add bell peppers, celery, jalapeño, onion and garlic. Sauté for 6 minutes, stirring occasionally, until the onions are softened.

Step 3

Add the crushed tomatoes, chicken stock, rice, Cajun seasoning, thyme, cayenne, bay leaf, and stir to combine. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is nearly cooked through, stirring every 5 minutes or so along the way so that the rice does not burn.

Step 4

Add the shrimp, okra, and stir to combine. Continue to simmer, stirring occasionally, until the shrimp are cooked through and pink. Stir in the chicken and sausage, and remove and discard the bay leaf.

Step 5

Taste season the jambalaya with salt, pepper, and additional Cajun seasoning if needed. (I typically add about 2 teaspoons salt and 1/2 teaspoon pepper.) Remove from heat.

Step 6

Serve warm with your desired garnishes. Or refrigerate and store in a sealed container for up to 3 days.