Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 45 mins | Servings: 8
Super easy to make Jambalaya with stacks of shrimp, smoked andouille sausage, chicken, and spices. A pure Cajun comfort in bowls. This savoury dish is happiness for Jambalaya fans out there!
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 (for this recipe I only used 1 cup, 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: Over medium heat, heat a large pan. Add the oil, then the onions, peppers, and celery, and cook for about 6 to 7 minutes until soft. Add in the garlic, chicken, and andouille sausage and cook for another 5 minutes until the chicken is no longer pink and the sausage is cooked through, stirring often.
Step 2: Into the pan, add the tomatoes, stirring to break them apart. Cook for 3 minutes more before stirring in the oregano, basil, salt and pepper, tomato sauce, and chicken stock.
Step 3: You can add a couple of tsp of your favourite hot sauce if you prefer extra spicy. If not, feel free to simply leave the hot sauce behind.
Step 4: Add in the white rice, stir, and bring to a quick boil, decreasing the heat to a simmer. Cover the pan and allow the mixture to simmer for 25 to 30 minutes or until the rice is tender and cooked.
Step 5: Heat oil in a small pan over medium heat. In the meantime, season the shrimp with salt, pepper, and Cajun seasoning. Once the oil is hot, saute the shrimp for a few minutes per side until cooked through. Then, add them into the Jambalaya pot and stir.
Step 6: Ladle the Jambalaya into bowls and garnish with parsley. If desired, add in some more hot sauce. Serve and enjoy!
Note:
The heat factor of this dish is medium but you can easily adjust it according to your preference. You can add in more Cajun seasonings, spicier peppers, and fiery chilli flakes to pump up the heat.
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 (for this recipe I only used 1 cup, 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: Over medium heat, heat a large pan. Add the oil, then the onions, peppers, and celery, and cook for about 6 to 7 minutes until soft. Add in the garlic, chicken, and andouille sausage and cook for another 5 minutes until the chicken is no longer pink and the sausage is cooked through, stirring often.
Step 2: Into the pan, add the tomatoes, stirring to break them apart. Cook for 3 minutes more before stirring in the oregano, basil, salt and pepper, tomato sauce, and chicken stock.
Step 3: You can add a couple of tsp of your favourite hot sauce if you prefer extra spicy. If not, feel free to simply leave the hot sauce behind.
Step 4: Add in the white rice, stir, and bring to a quick boil, decreasing the heat to a simmer. Cover the pan and allow the mixture to simmer for 25 to 30 minutes or until the rice is tender and cooked.
Step 5: Heat oil in a small pan over medium heat. In the meantime, season the shrimp with salt, pepper, and Cajun seasoning. Once the oil is hot, saute the shrimp for a few minutes per side until cooked through. Then, add them into the Jambalaya pot and stir.
Step 6: Ladle the Jambalaya into bowls and garnish with parsley. If desired, add in some more hot sauce. Serve and enjoy!
Notes
The heat factor of this dish is medium but you can easily adjust it according to your preference. You can add in more Cajun seasonings, spicier peppers, and fiery chilli flakes to pump up the heat.
