Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins | Yield: 5 Servings
This amazing recipe is easily modifiable. Throw in as much meat and veggies you’d like and adjust the heat according to your liking. The best part is, this is made in just one pot!
INGREDIENTS
2 boneless/skinless chicken breasts, cut into bite-sized pieces
1 lb raw shrimp, deveined and tail removed
4 tbsp olive oil, divided
2 c. long-grain rice
1 medium red onion, diced
2 ribs of celery, chopped
3 small bell peppers (combination of green, red, yellow, orange), chopped
4 cloves of garlic, pressed or minced
1 jalapeno, cored, seeded, and diced
1 14-oz. package of Eckrich Smoked Sausage, sliced
3 c. chicken broth
1 28-oz. can crushed tomatoes
Homemade Cajun spice blend
1 + 1/4 c. okra
Optional garnishes: green onions and fresh parsley leaves
Salt and pepper
HOMEMADE CAJUN SPICE BLEND (MIX ALL INGREDIENTS)
1 + 1/2 tsp sea salt
1 tsp paprika
1 tsp dried oregano
1 tsp black pepper
1/4 tsp dried thyme
1/2 tsp garlic powder
1 tsp cayenne pepper (or less)
1/2 tsp onion powder
How to make New Orleans Jambalaya
Step 1: Add 2 tbsp olive oil in a large heavy pan with a lid. Add the celery along with the bell pepper, onion, jalapeno, and garlic. Saute over medium-high heat until the veggies start to soften. This takes about 4 minutes or so.
Step 2: Season the pieces of chicken with salt and pepper. To the pan with the veggies, drizzle another 2 tbsp olive oil. Add the chicken and Eckrich Smoked Sausage, then continue to cook until the chicken is no longer pink and almost cooked through.
Step 3: To the pan, add the chicken broth, crushed tomatoes, rice, and homemade Cajun seasoning blend. Using a wooden spoon, stir everything, then add 2 bay leaves. Put the lid on and adjust the heat to medium-low. Let the jambalaya simmer until the rice is completely cooked and tender. This takes about 25 minutes, stirring every 4 to 5 minutes to prevent the rice from sticking to the bottom of the pan and from burning.
Step 4: Add the shrimp and okra to the pan. Replace the lid and let the shrimp cook. When done, discard the bay leaves and adjust the seasoning according to taste. Serve 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
- 2 boneless/skinless chicken breasts, cut into bite-sized pieces
- 1 lb raw shrimp, deveined and tail removed
- 4 tbsp olive oil, divided
- 2 c. long-grain rice
- 1 medium red onion, diced
- 2 ribs of celery, chopped
- 3 small bell peppers (combination of green, red, yellow, orange), chopped
- 4 cloves of garlic, pressed or minced
- 1 jalapeno, cored, seeded, and diced
- 1 14-oz. package of Eckrich Smoked Sausage, sliced
- 3 c. chicken broth
- 1 28-oz. can crushed tomatoes
- Homemade Cajun spice blend
- 1 + 1/4 c. okra
- Optional garnishes: green onions and fresh parsley leaves
- Salt and pepper
- HOMEMADE CAJUN SPICE BLEND (MIX ALL INGREDIENTS)
- 1 + 1/2 tsp sea salt
- 1 tsp paprika
- 1 tsp dried oregano
- 1 tsp black pepper
- 1/4 tsp dried thyme
- 1/2 tsp garlic powder
- 1 tsp cayenne pepper (or less)
- 1/2 tsp onion powder
Instructions
Step 1: Add 2 tbsp olive oil in a large heavy pan with a lid. Add the celery along with the bell pepper, onion, jalapeno, and garlic. Saute over medium-high heat until the veggies start to soften. This takes about 4 minutes or so.
Step 2: Season the pieces of chicken with salt and pepper. To the pan with the veggies, drizzle another 2 tbsp olive oil. Add the chicken and Eckrich Smoked Sausage, then continue to cook until the chicken is no longer pink and almost cooked through.
Step 3: To the pan, add the chicken broth, crushed tomatoes, rice, and homemade Cajun seasoning blend. Using a wooden spoon, stir everything, then add 2 bay leaves. Put the lid on and adjust the heat to medium-low. Let the jambalaya simmer until the rice is completely cooked and tender. This takes about 25 minutes, stirring every 4 to 5 minutes to prevent the rice from sticking to the bottom of the pan and from burning.
Step 4: Add the shrimp and okra to the pan. Replace the lid and let the shrimp cook. When done, discard the bay leaves and adjust the seasoning according to taste. Serve garnished with some green onions and fresh parsley leaves. Enjoy!
