JAMBALAYA

Name: JAMBALAYA
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American, Latin American
Ingredients: 3 tablespoons olive oil, divided; 2 boneless skinless chicken breasts, cut into bite-sized pieces; 1 pound andouille sausage, thinly sliced into rounds; 3 small bell peppers, cored and diced (I used a yellow, red and green bell pepper); 2 ribs celery, diced; 1 jalapeño pepper, seeded and finely chopped; 1 white onion, diced; 4 cloves garlic, peeled and minced; (14-ounce) can crushed tomatoes; 3–4 cups chicken stock; 1 1/2 cups uncooked long grain white rice; 2 tablespoons Cajun seasoning or Creole seasoning; 1 teaspoon dried thyme, crushed; 1/4 teaspoon cayenne pepper; 1 bay leaf; 1 pound raw large shrimp, peeled and deveined; 1 cup thinly-sliced okra*; Kosher salt and freshly-cracked black pepper; optional garnishes: chopped fresh parsley, thinly-sliced green onions, hot sauce

6 steps

Prep:15minCook:45min

Updated at: Thu, 06 Jun 2024 14:18:14 GMT

Ingredients

8 servings

3 tablespoonsolive oil

divided

2boneless skinless chicken breasts

cut into bite-sized pieces

1 poundandouille sausage

thinly sliced into rounds

3bell peppers

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

2ribs celery

diced

1jalapeño pepper

seeded and finely chopped

14 ouncecan crushed tomatoes

3 cupschicken stock

1 ½ cupslong grain white rice

uncooked

2 tablespoonscajun seasoning

or creole seasoning

1 teaspoondried thyme

crushed

¼ teaspooncayenne pepper

1bay leaf

1 poundshrimp

raw, large, peeled and deveined

1 cupokra

optional garnishes, chopped

green onions

thinly-sliced

hot sauce

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.