Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins | Yield: 5 Servings
I am super excited to share this scrumptious New Orleans Jambalaya recipe. It’s an easy and quick dish packed with amazing flavors. A great meal with shrimp, chicken, sausage, onions, garlic, Cajun seasonings, and bright colorful bell peppers.
INGREDIENTS
1 lb. raw shrimp, deveined and tail removed
2 boneless/skinless chicken breasts, cut into bite-sized pieces
4 tbsp olive oil, divided
2 c. long-grain rice
1 medium red onion, diced
3 small bell peppers (a combination of green, red, yellow, and orange), chopped
4 cloves of garlic, pressed or minced
3 c. chicken broth
1 jalapeno, cored, seeded, and diced
1 14-oz. package of Eckrich Smoked Sausage, sliced
1 28-oz. can of crushed tomatoes
Homemade Cajun spice blend (see ingredients below)
2 ribs of celery, chopped
Optional garnishes: green onions and fresh parsley leaves
1 + 1/4 c. okra
Salt and pepper
HOMEMADE CAJUN SPICE BLEND – COMBINE ALL INGREDIENTS
1/2 tsp onion powder
1 tsp paprika
1 tsp black pepper
1/4 tsp dried thyme
1 tsp dried oregano
1/2 tsp garlic powder
1 tsp cayenne pepper (or less if you don’t like spicy foods!)
1 + 1/2 tsp sea salt
How to make New Orleans Jambalaya
Step 1: Add 2 tbsp of olive oil to a large, heavy pan with a lid. Then, add the celery along with the bell pepper, onion, jalapeno, and garlic. Cook the veggies for about 4 minutes over medium-high heat until they start getting tender.
Step 2: Sprinkle the pieces of chicken with salt and pepper. To the pan with the veggies, heat another 2 tbsp olive oil. Add the chicken and Eckrich Smoked Sausage. Continue to cook, stirring often, until the chicken is no longer pink and almost cooked.
Step 3: Pour in the chicken broth and add the crushed tomatoes, rice, and homemade Cajun seasoning blend. Using a wooden spoon, mix the ingredients well. Next, add two bay leaves. Put the lid on and adjust the heat to medium-low. Let the jambalaya simmer for about 25 minutes or until the rice is completely cooked and tender. Stir the ingredients every 4 to 5 minutes while the jambalaya is shimmering. This will prevent the rice from sticking and burning.
Step 4: To the jambalaya, fold in the shrimp and okra. Replace the cover and let the shrimp cook until done. Take the bay leaves and discard them. If needed, season with more salt and pepper. You can also adjust the heat by adding extra cayenne pepper if desired.
Step 5: Serve the jambalaya immediately, garnished with some green onions and fresh parsley leaves. Enjoy!
Nutrition Facts:
Serves: 5
Calories Per Serving: 656, Cholesterol 182.1mg 61%, Sodium 1159.8mg 50%, Total Carbohydrate 74.6g 27%, Dietary, Fiber 7.3g 26%, Sugars 10.5g, Protein 38g 76%, Vitamin A 186.7µg 21%, Vitamin C 181.5mg 202%
Ingredients
- 1 lb. raw shrimp, deveined and tail removed
- 2 boneless/skinless chicken breasts, cut into bite-sized pieces
- 4 tbsp olive oil, divided
- 2 c. long-grain rice
- 1 medium red onion, diced
- 3 small bell peppers (a combination of green, red, yellow, and orange), chopped
- 4 cloves of garlic, pressed or minced
- 3 c. chicken broth
- 1 jalapeno, cored, seeded, and diced
- 1 14-oz. package of Eckrich Smoked Sausage, sliced
- 1 28-oz. can of crushed tomatoes
- Homemade Cajun spice blend (see ingredients below)
- 2 ribs of celery, chopped
- Optional garnishes: green onions and fresh parsley leaves
- 1 + 1/4 c. okra
- Salt and pepper
- HOMEMADE CAJUN SPICE BLEND – COMBINE ALL INGREDIENTS
- 1/2 tsp onion powder
- 1 tsp paprika
- 1 tsp black pepper
- 1/4 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1 tsp cayenne pepper (or less if you don’t like spicy foods!)
- 1 + 1/2 tsp sea salt
Instructions
Step 1: Add 2 tbsp of olive oil to a large, heavy pan with a lid. Then, add the celery along with the bell pepper, onion, jalapeno, and garlic. Cook the veggies for about 4 minutes over medium-high heat until they start getting tender.
Step 2: Sprinkle the pieces of chicken with salt and pepper. To the pan with the veggies, heat another 2 tbsp olive oil. Add the chicken and Eckrich Smoked Sausage. Continue to cook, stirring often, until the chicken is no longer pink and almost cooked.
Step 3: Pour in the chicken broth and add the crushed tomatoes, rice, and homemade Cajun seasoning blend. Using a wooden spoon, mix the ingredients well. Next, add two bay leaves. Put the lid on and adjust the heat to medium-low. Let the jambalaya simmer for about 25 minutes or until the rice is completely cooked and tender. Stir the ingredients every 4 to 5 minutes while the jambalaya is shimmering. This will prevent the rice from sticking and burning.
Step 4: To the jambalaya, fold in the shrimp and okra. Replace the cover and let the shrimp cook until done. Take the bay leaves and discard them. If needed, season with more salt and pepper. You can also adjust the heat by adding extra cayenne pepper if desired.
Step 5: Serve the jambalaya immediately, garnished with some green onions and fresh parsley leaves. Enjoy!
