Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins | Yield: 5 Servings
Easily customize this already incredible New Orleans Jambalaya with loads of meat and veggies! This is a classic recipe that you can throw together anytime and quickly.
INGREDIENTS
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1 lb raw shrimp, deveined and tail removed
4 tbsp olive oil, divided
2 ribs of celery, chopped
2 c. long-grain rice
3 small bell peppers (combination of green, red, yellow, orange), chopped
1 jalapeno, cored, seeded, and diced
1 medium red onion, diced
4 cloves of garlic, pressed or minced
2 boneless/skinless chicken breasts, cut into bite-sized pieces
1 14-oz. package of Eckrich Smoked Sausage, sliced
1 28-oz. can crushed tomatoes
3 c. chicken broth
Homemade Cajun spice blend (see below)
1 + 1/4 c. okra
Salt and pepper
Optional garnishes: green onions and fresh parsley leaves
HOMEMADE CAJUN SPICE BLEND (MIX THE INGREDIENTS)
1 + 1/2 tsp sea salt
1 tsp paprika
1 tsp black pepper
1 tsp cayenne pepper (or less)
1/4 tsp dried thyme
1/2 tsp garlic powder
1 tsp dried oregano
1/2 tsp onion powder
How to make new Orleans jambalaya
Step 1: Heat 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 for about 4 minutes over medium-high heat until the veggies start to soften.
Step 2: Season the pieces of chicken with salt and pepper.
Step 3: To the pan with the vegetables, add additional 2 tbsp olive oil. Add the chicken and Eckrich Smoked Sausage. Stir and cook further until the chicken is completely cooked.
Step 4: Pour in the chicken broth and add the crushed tomatoes, rice, and homemade Cajun seasoning blend. Using a wooden spoon, stir everything. Add 2 bay leaves, then put the lid on. Adjust the heat to medium-low and simmer the jambalaya until the rice is tender and cooked. This takes about 25 minutes. To prevent the rice from sticking on the bottom and keep it from burning, stir the jambalaya every 4 to 5 minutes.
Step 5: Add the shrimp and okra. Mix, then put the lid back on. Cook the shrimp until done, then discard the bay leaves. Adjust the seasoning according to taste.
Step 6: Serve the jambalaya right away 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
- 4 tbsp olive oil, divided
- 2 ribs of celery, chopped
- 2 c. long-grain rice
- 3 small bell peppers (combination of green, red, yellow, orange), chopped
- 1 jalapeno, cored, seeded, and diced
- 1 medium red onion, diced
- 4 cloves of garlic, pressed or minced
- 2 boneless/skinless chicken breasts, cut into bite-sized pieces
- 1 14-oz. package of Eckrich Smoked Sausage, sliced
- 1 28-oz. can crushed tomatoes
- 3 c. chicken broth
- Homemade Cajun spice blend (see below)
- 1 + 1/4 c. okra
- Salt and pepper
- Optional garnishes: green onions and fresh parsley leaves
- HOMEMADE CAJUN SPICE BLEND (MIX THE INGREDIENTS)
- 1 + 1/2 tsp sea salt
- 1 tsp paprika
- 1 tsp black pepper
- 1 tsp cayenne pepper (or less)
- 1/4 tsp dried thyme
- 1/2 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp onion powder
Instructions
Step 1: Heat 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 for about 4 minutes over medium-high heat until the veggies start to soften.
Step 2: Season the pieces of chicken with salt and pepper.
Step 3: To the pan with the vegetables, add additional 2 tbsp olive oil. Add the chicken and Eckrich Smoked Sausage. Stir and cook further until the chicken is completely cooked.
Step 4: Pour in the chicken broth and add the crushed tomatoes, rice, and homemade Cajun seasoning blend. Using a wooden spoon, stir everything. Add 2 bay leaves, then put the lid on. Adjust the heat to medium-low and simmer the jambalaya until the rice is tender and cooked. This takes about 25 minutes. To prevent the rice from sticking on the bottom and keep it from burning, stir the jambalaya every 4 to 5 minutes.
Step 5: Add the shrimp and okra. Mix, then put the lid back on. Cook the shrimp until done, then discard the bay leaves. Adjust the seasoning according to taste.
Step 6: Serve the jambalaya right away garnished with some green onions and fresh parsley leaves. Enjoy!
