Jambalaya
This classic southern recipe is brimming with three proteins including tender shrimp, chicken and sausage, and it's cooked with hearty rice and a colorful array of nutritious vegetables. And it's all seasoned with flavorful cajun spices. It's delicious comfort food fit for servings any day of the year!
Servings: 6
Ingredients
- 1 Tbsp olive oil
- 13 oz. andouille sausage, sliced into 1/4-inch thick rounds
- 1 medium yellow onion, (1 3/4 cups)
- 2 medium bell peppers, seeded and chopped (2 1/2 cups, preferably 1 red and 1 yellow)
- 3 celery ribs, chopped (1 cup)
- 4 garlic cloves, minced (1 1/2 Tbsp)
- 3 cups low-sodium chicken broth, plus more as needed
- 1 (14.5 oz) can crushed tomatoes*
- 1 1/2 tsp paprika
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper, less or more to taste**
- Salt and freshly ground black pepper
- 1 1/2 cups long grain white rice
- 1 lb. large or extra large shrimp, peeled and deveined
- 1 1/2 cups sliced okra, fresh or frozen, thawed (optional)
- 2 cups shredded cooked chicken (I use rotisserie chicken)
- 1/3 cup chopped green onions
- 1/4 cup chopped fresh parsley, plus more for garnish if desired
Instructions
- Preheat olive oil in a large pot over medium-high heat. Add sausage and cook, tossing occasionally until browned, about 5 - 6 minutes. Transfer to a plate lined with paper towels to drain, leave oil in pan.
- Add onion, bell pepper, and celery to pot. Saute 6 minutes. Add garlic and saute 1 minute longer.
- Pour in chicken broth, crushed tomatoes, paprika, thyme, oregano, cayenne pepper and season with salt and pepper to taste. Stir in cooked sausage and rice.
- Bring mixture to a light boil over medium-high heat. Reduce heat to low heat, cover and simmer until rice is almost fully tender, about 20 - 25 minutes. Stir in a little extra broth as needed.
- Stir in shrimp and okra, cover and continue to cook until shrimp have cooked through, about 4 - 5 minutes.
- Stir in chicken, green onions and parsley. Serve immediately garnishing each serving with more parsley if desired.
Notes
- *1 (14.5 oz) can petite diced tomatoes can be substituted.
- **This is a spicy dish both from the cayenne pepper and the sausage. If you don't like spicy food you can omit the cayenne pepper and use a different type of smoked sausage.
- **For more heat you can also add a chopped jalapeno in when sautéing peppers or add a can of hot diced green chilis in when adding crushed tomatoes.
- For another layer of flavor you can also add in cumin or chili powder to taste, or serve with lemon wedges for spritzing.
- Recipe inspired by Southern Living