Jambalaya

Its a good one, adapted from Gimmesomeoven.com

What you need

  • 3 tablespoons olive oil
  • 1 boneless skinless chicken breasts, cubed
  • 1 pound andouille sausage, sliced
  • 1 sweet Pepper, diced
  • 1 jalapeño pepper, diced
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 (14-ounce) can diced tomatoes
  • 3 cups chicken stock
  • 1 1/2 cups uncooked long grain white rice
  • 2 tespoons Cajun seasoning
  • 1 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper
  • 1 pound raw large shrimp or crawfish, cleaned
  • 1 cup thinly-sliced okra
  • salt and pepper to taste

Instructions

  1. Heat 1 tablespoon oil in a stock pot  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. Set aside.
  2. Add the remaining 2 tablespoons oil to the stock pot. Add bell peppers, celery, jalapeño, onion and garlic. Sauté until the onions are softened.
  3. Add the tomatoes, chicken stock, rice, Cajun seasoning, thyme, cayenne 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.
  4. Stir in the chicken and sausage, add the seafood, okra, and stir to combine. Continue to simmer until the seafood is cooked through.

Season to tatse and serve.

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