Hands-down the best jambalaya recipe! Easy to make, and customizable with your favorite proteins (we used chicken, shrimp and Andouille sausage), and full of bold, zesty, Cajun jambalaya flavors that will make you feel like you are in the heart of New Orleans!
This New Orleans inspired spice is amazing for any food that you want to add a little of that N'Orleans flair to. It's nice and cajun-y with an awesome zip of garlic flavor that will just make your dishes burst with flavor that you want to keep coming back to over and over. That's why this Jambalaya is so tasty. This dish will definitely make you feel like you are running around New Orleans with a yard long drink and and an endless amount of beads around your neck!
s olive oil, divided
boneless skinless chicken breasts, cut into bite-sized pieces
pound andouille sausage, thinly sliced into rounds
pound raw large shrimp, peeled and deveined
s olive oil, divided
small bell peppers, cored and diced (one yellow, one red, one green : If you want to add some color to your dish)
ribs celery, diced
jalapeño pepper, seeded and finely chopped
white onion, diced
cloves garlic, peeled and minced
(14-ounce) can crushed tomatoes
– cups chicken stock
s uncooked long grain white rice
2 1/2 Tablespoons House of The Rising Sun
dried thyme, crushed
Kosher salt and freshly-cracked black pepper
optional garnishes: chopped fresh parsley, thinly-sliced green onions, hot sauce
Heat 1 tablespoon oil in a stock pot (or a very large, deep sauté pan) over medium-high heat. Add the chicken and sausage and sauté for 5-7 minutes, stirring occasionally, until the chicken is cooked through and the sausage is lightly browned. Transfer to a clean plate and set aside.
Add the remaining 2 tablespoons oil to the stock pot. Add bell peppers, celery, jalapeño, onion and garlic. Sauté for 6 minutes, stirring occasionally, until the onions are softened.
Add the crushed tomatoes, chicken stock, rice, House of The Rising Sun, thyme, cayenne, bay leaf, and stir to combine. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is nearly cooked through, stirring every 5 minutes or so along the way so that the rice does not burn.
Add the shrimp, okra, and stir to combine. Continue to simmer, stirring occasionally, until the shrimp are cooked through and pink. Stir in the chicken and sausage, and remove and discard the bay leaf.
Taste season the jambalaya with salt, pepper, and additional Cajun seasoning if needed. Remove from heat.
Serve warm with your desired garnishes.