Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins | Yield: 5 Servings
This one-pot meal is another one of my family’s favourite rotations. Easily modify this simple Jambalaya recipe to suit your needs. Feel free to add a lot of meat and veggies and adjust the heat according to your preference.
INGREDIENTS
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2 boneless/skinless chicken breasts, cut into bite-sized pieces
1 14-oz. package of Eckrich Smoked Sausage, sliced
1 lb raw shrimp, deveined and tail removed
4 tbsp olive oil, divided
2 c. long-grain rice
2 ribs of celery, chopped
1 medium red onion, diced
3 small bell peppers (combination of green, red, yellow, orange), chopped
1 jalapeno, cored, seeded, and diced
4 cloves of garlic, pressed or minced
3 c. chicken broth
1 28-oz. can crushed tomatoes
1 + 1/4 c. okra
Optional garnishes: green onions and fresh parsley leaves
Salt and pepper
Homemade Cajun spice blend
HOMEMADE CAJUN SPICE BLEND – MIX ALL INGREDIENTS
1/2 tsp onion powder
1 tsp paprika
1 tsp dried oregano
1/2 tsp garlic powder
1/4 tsp dried thyme
1 tsp cayenne pepper (or less)
1 + 1/2 tsp sea salt
1 tsp black pepper
How to make New Orleans Jambalaya
Step 1: Add 2 tbsp olive oil in a large heavy pan with a lid. Add the celery, bell pepper, onion, jalapeno, and garlic to the pan. Saute the veggies for approximately 4 minutes over medium-high heat until they start to soften.
Step 2: Season the pieces of chicken with salt and pepper. Drizzle another 2 tbsp olive oil into the pan. Then, add the chicken and Eckrich Smoked Sausage, and continue to cook until the chicken is no longer pink and almost completely cooked.
Step 3: Add the chicken broth to the pan along with the crushed tomatoes, rice, and homemade Cajun seasoning blend. Using a wooden spoon, stir everything until combined before adding in 2 bay leaves. Put the lid on and adjust the heat to medium-low. Allow the jambalaya to simmer and cook for about 25 minutes until the rice is completely cooked and tender. Make sure to stir 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. Cover the pan again and let the shrimp cook. Discard the bay leaves when done and adjust the seasoning to suit your taste. Step 5: Serve the Jambalaya 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 14-oz. package of Eckrich Smoked Sausage, sliced
- 1 lb raw shrimp, deveined and tail removed
- 4 tbsp olive oil, divided
- 2 c. long-grain rice
- 2 ribs of celery, chopped
- 1 medium red onion, diced
- 3 small bell peppers (combination of green, red, yellow, orange), chopped
- 1 jalapeno, cored, seeded, and diced
- 4 cloves of garlic, pressed or minced
- 3 c. chicken broth
- 1 28-oz. can crushed tomatoes
- 1 + 1/4 c. okra
- Optional garnishes: green onions and fresh parsley leaves
- Salt and pepper
- Homemade Cajun spice blend
- HOMEMADE CAJUN SPICE BLEND - MIX ALL INGREDIENTS
- 1/2 tsp onion powder
- 1 tsp paprika
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/4 tsp dried thyme
- 1 tsp cayenne pepper (or less)
- 1 + 1/2 tsp sea salt
- 1 tsp black pepper
Instructions
Step 1: Add 2 tbsp olive oil in a large heavy pan with a lid. Add the celery, bell pepper, onion, jalapeno, and garlic to the pan. Saute the veggies for approximately 4 minutes over medium-high heat until they start to soften.
Step 2: Season the pieces of chicken with salt and pepper. Drizzle another 2 tbsp olive oil into the pan. Then, add the chicken and Eckrich Smoked Sausage, and continue to cook until the chicken is no longer pink and almost completely cooked.
Step 3: Add the chicken broth to the pan along with the crushed tomatoes, rice, and homemade Cajun seasoning blend. Using a wooden spoon, stir everything until combined before adding in 2 bay leaves. Put the lid on and adjust the heat to medium-low. Allow the jambalaya to simmer and cook for about 25 minutes until the rice is completely cooked and tender. Make sure to stir 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. Cover the pan again and let the shrimp cook. Discard the bay leaves when done and adjust the seasoning to suit your taste. Step 5: Serve the Jambalaya garnished with some green onions and fresh parsley leaves. Enjoy!
