Jambalaya Recipe

🧂 Ingredients

• 2 tablespoons olive oil
• 2 small onions

  chopped
• 1 red bell pepper

  chopped
• 2-3 jalapeno peppers

  chopped (optional, for spicy - use serranos for extra spicy)
• 2 stalks celery

  chopped
• 6 cloves garlic

  chopped
• 1 pound boneless, skinless chicken breast

  chopped
• ½ pound andouille sausage

  chopped – if you want to get REALLY meaty, add a whole pound!
• 3-4 tomatoes

  chopped – about a pound
• 1 tablespoon Cajun seasoning

  (or more to taste)
• 1 teaspoon dried oregano

  I love Mexican oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 8 ounces tomato sauce
• 1 cups chicken stock
• 1 cup white rice

  I used a long grain - I only used 1 cup here, but you can fit 2 if you want the meal to feed more. If you do, add 2 cups stock.
• ½ pound shrimp

  peeled and deveined
• 1 teaspoon olive oil
• Chopped parsley for garnish
• Your favorite hot sauce for serving

Instructions

• 1 Heat a large pan to medium heat. Add oil with onions, peppers and celery. Cook
  for 6-7 minutes, until softened. Add garlic, chicken and andouille sausage. Cook
  for 5 minutes, stirring often, until chicken is no longer pink and the sausage
  starts to cook through.
• 2 Add tomatoes and stir to break apart. Cook for 3 minutes. Add Cajun seasonings,
  oregano, basil, salt and pepper, tomato sauce and chicken stock. Stir.
• 3 At this point, if you’re looking for an EXTRA SPICY version, add in a few
  teaspoons of your favorite hot sauce. If not, omit. I would add it!
• 4 Stir in the white rice. Bring to a quick boil then reduce heat to a simmer.
  Cover and let simmer for 25-30 minutes, or until the rice is cooked and tender,
  to your preference.
• 5 Heat a small pan to medium heat and add oil. Season shrimp with salt, pepper and
  Cajun seasoning and saute a couple minutes each site, until cooked through. Stir
  them into the Jambalaya pot.
• 6 Serve Jambalaya into bowls and garnish with parsley. Add in extra hot sauce.
  Enjoy!

Nutrition Info