Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 45 mins | Servings: 8
I love this Jambalaya recipe. It’s so easy to throw together with stacks of shrimp, smoked andouille sausage, chicken, and plenty of spices. The best Cajun comfort food I’ve been enjoying for years now and years to come!
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 1 lb.)
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 c. 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, heat a large pan. Drizzle the oil, then add in the onions, peppers, and celery. Cook for about 6 to 7 minutes until soft before adding in the garlic, chicken, and andouille sausage. Continue to cook while stirring occasionally for another 5 minutes until the chicken is no longer pink and the sausage begins to cook through.
Step 2: To the pan, add the tomatoes, break them into pieces, and cook for 3 about 3 minutes. Then, stir in the oregano, basil, salt and pepper, tomato sauce, and chicken stock. You can add here a couple of teaspoons of your preferred hot sauce for an extra spicy version.
Step 3: Add in the rice, stir, then bring the mixture to a quick boil. Decrease the heat to a simmer, cover the pan, and simmer for about 25 to 30 minutes or until the rice is cooked and tender.
Step 4: Heat oil in a small pan over medium heat. Meanwhile, season the shrimp with salt, pepper, and Cajun seasoning. Once the oil is hot, add the season to the pan and saute for a few minutes until both sides are cooked through. Add the shrimp into the Jambalaya pot and stir.
Step 5: Into bowls, serve the Jambalaya. Garnish with parsley before serving and if desired, some extra hot sauce. Enjoy!
Note:
Easily adjust the heat factor of this Jambalaya depending on your preference with some 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 1 lb.)
- 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 c. 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, heat a large pan. Drizzle the oil, then add in the onions, peppers, and celery. Cook for about 6 to 7 minutes until soft before adding in the garlic, chicken, and andouille sausage. Continue to cook while stirring occasionally for another 5 minutes until the chicken is no longer pink and the sausage begins to cook through.
Step 2: To the pan, add the tomatoes, break them into pieces, and cook for 3 about 3 minutes. Then, stir in the oregano, basil, salt and pepper, tomato sauce, and chicken stock. You can add here a couple of teaspoons of your preferred hot sauce for an extra spicy version.
Step 3: Add in the rice, stir, then bring the mixture to a quick boil. Decrease the heat to a simmer, cover the pan, and simmer for about 25 to 30 minutes or until the rice is cooked and tender.
Step 4: Heat oil in a small pan over medium heat. Meanwhile, season the shrimp with salt, pepper, and Cajun seasoning. Once the oil is hot, add the season to the pan and saute for a few minutes until both sides are cooked through. Add the shrimp into the Jambalaya pot and stir.
Step 5: Into bowls, serve the Jambalaya. Garnish with parsley before serving and if desired, some extra hot sauce. Enjoy!
Notes
Easily adjust the heat factor of this Jambalaya depending on your preference with some Cajun seasonings, spicier peppers, and fiery chilli flakes.
