Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 45 mins | Servings: 8
Jambalaya is my go-to comfort food. A mouthwatering one-pot meal loaded with shrimp, smoked andouille sausage, chicken, and plenty of spices. Feel free to adjust the heat according to taste or whatever makes your taste buds happy.
Ingredients
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2 tbsp olive oil
2 small onions chopped
1 red bell pepper chopped
2-3 serrano peppers chopped
2-3 jalapeno peppers chopped
2 stalks celery chopped
6 cloves garlic chopped
1 boneless skinless chicken breast, chopped
½ lb andouille sausage chopped (if you want to get meaty, add a whole pound)
3-4 tomatoes chopped (about a pound)
1 tsp dried Mexican oregano
1 tsp dried basil
Salt and pepper to taste
8 oz. tomato sauce
1 c. chicken stock
1 c. 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 more stock)
½ lb shrimp peeled and deveined
3 tsp spicy Cajun seasoning
1 tsp olive oil
Chopped parsley for garnish
Your favourite hot sauce for serving
How to make Jambalaya
Step 1: On medium, heat a large pan. Add in the oil along with the onions, peppers, and celery, and cook until soft. This takes about 6 to 7 minutes. Now, add in the garlic, chicken, and andouille sausage. Continue to cook for another 5 minutes while often stirring until the chicken is not anymore oink and the sausage begins to cook through.
Step 2: To the pan, stir in the tomatoes and cook for 3 minutes more. Then, add in the oregano, basil, salt and pepper, tomato sauce, and chicken stock. Stir until everything is incorporated.
Step 3: If you want extra spice this is the right time to add a couple of teaspoons of your preferred hot sauce.
Step 4: Add in the white rice and stir. Bring the mixture to a quick boil, then decrease the heat to a simmer. Cover the pan with the lid and simmer for about 25 to 30 minutes until the rice is cooked and tender.
Step 5: Heat oil in a small pan over medium heat. With salt, pepper, and Cajun seasoning, season the shrimp. Add the shrimp to the hot oil and saute for a few minutes until cooked through. Transfer the shrimp to the Jambalaya pot when done.
Step 6: Into bowls, serve the Jambalaya and garnish with parsley. If you like, add in some extra hot sauce. Enjoy immediately.
Note:
The heat factor of this dish is medium. If you want more kick, add in extra Cajun seasonings, spicier peppers, and fiery chilli flakes.
Nutrition Facts:
Calories: 657kcal | Carbohydrates: 28g | Protein: 77g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 269mg | Sodium: 814mg | Potassium: 1530mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1450IU | Vitamin C: 37mg | Calcium: 96mg | Iron: 4mg
Ingredients
- 2 tbsp olive oil
- 2 small onions chopped
- 1 red bell pepper chopped
- 2-3 serrano peppers chopped
- 2-3 jalapeno peppers chopped
- 2 stalks celery chopped
- 6 cloves garlic chopped
- 1 boneless skinless chicken breast, chopped
- ½ lb andouille sausage chopped (if you want to get meaty, add a whole pound)
- 3-4 tomatoes chopped (about a pound)
- 1 tsp dried Mexican oregano
- 1 tsp dried basil
- Salt and pepper to taste
- 8 oz. tomato sauce
- 1 c. chicken stock
- 1 c. 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 more stock)
- ½ lb shrimp peeled and deveined
- 3 tsp spicy Cajun seasoning
- 1 tsp olive oil
- Chopped parsley for garnish
- Your favourite hot sauce for serving
Instructions
Step 1: On medium, heat a large pan. Add in the oil along with the onions, peppers, and celery, and cook until soft. This takes about 6 to 7 minutes. Now, add in the garlic, chicken, and andouille sausage. Continue to cook for another 5 minutes while often stirring until the chicken is not anymore oink and the sausage begins to cook through.
Step 2: To the pan, stir in the tomatoes and cook for 3 minutes more. Then, add in the oregano, basil, salt and pepper, tomato sauce, and chicken stock. Stir until everything is incorporated.
Step 3: If you want extra spice this is the right time to add a couple of teaspoons of your preferred hot sauce.
Step 4: Add in the white rice and stir. Bring the mixture to a quick boil, then decrease the heat to a simmer. Cover the pan with the lid and simmer for about 25 to 30 minutes until the rice is cooked and tender.
Step 5: Heat oil in a small pan over medium heat. With salt, pepper, and Cajun seasoning, season the shrimp. Add the shrimp to the hot oil and saute for a few minutes until cooked through. Transfer the shrimp to the Jambalaya pot when done.
Step 6: Into bowls, serve the Jambalaya and garnish with parsley. If you like, add in some extra hot sauce. Enjoy immediately.
Notes
The heat factor of this dish is medium. If you want more kick, add in extra Cajun seasonings, spicier peppers, and fiery chilli flakes.
