Jambalaya

Name: Jambalaya
Ingredients: 3 tablespoons olive oil; 2 celery ribs, chopped; 1 white onion diced; 1 red bell pepper small, cored and diced; 1 yellow bell pepper small, cored and diced; 1 green bell pepper small, cored and diced; 2 jalapeno peppers seeded and finely chopped; 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; 14 ounces crushed tomatoes; 1 1/2 cups brown rice or uncooked white; 2 tablespoons creole seasoning or Cajun; 1 bay leaf; 1 teaspoon thyme crushed; 1/4 teaspoon cayenne pepper; 1 pound shrimp peeled and deveined; 1 cup okra thinly-sliced; salt; fresh parsley

21 ingredients

5 steps

Ingredients

3 tablespoons olive oil
2 celery ribs, chopped
1 white onion diced
1 red bell pepper small, cored and diced
1 yellow bell pepper small, cored and diced
1 green bell pepper small, cored and diced
2 jalapeno peppers seeded and finely chopped
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
14 ounces crushed tomatoes
1 1/2 cups brown rice or uncooked white
2 tablespoons creole seasoning or Cajun
1 bay leaf
1 teaspoon thyme crushed
1/4 teaspoon cayenne pepper
1 pound shrimp peeled and deveined
1 cup okra thinly-sliced
salt
fresh parsley

Directions

1

Heat 2 tablespoons. olive oil in a large saute pan over medium-high heat. Add celery, onion, bell peppers, jalapeno 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.
2

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. (Don't forget to stir, or the rice may burn on the bottom of the pan.)
3

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 with optional garnishes if desired.
4

*If you like spicy jambalaya, I recommend adding 2 jalapenos with their seeds in. If you like it mild, I'd go with just 1 seeded jalapeno. Or you can go somewhere in between, and always add extra hot sauce at the end if it's too mild.
5

**I also like heavily seasoned jambalaya, so I go with a full 2 Tbsp. If you think that might be too much, I recommend adding just 1 Tbsp and then taste-testing the rice before adding the shrimp. If you want to add more at that point, just stir some extra seasoning in when you add the shrimp.