This jambalaya recipe is loaded with chicken, andouille sausage, and lots of shrimp with plenty of spices, so comforting and easy to make all in one pot.
2-3jalapeno pepperschopped (optional, for spicy - use serranos for extra spicy)
2stalks celerychopped
6clovesgarlicchopped
1poundboneless, skinless chicken breastchopped
½poundandouille sausagechopped – if you want to get REALLY meaty, add a whole pound!
3-4tomatoeschopped – about a pound
1tablespoonCajun seasoning(or more to taste)
1teaspoondried oreganoI love Mexican oregano
1teaspoondried basil
Salt and pepper to taste
8ouncestomato sauce
1cupschicken stock
1cupwhite riceI used a long grain - I only used 1 cup here, but you can fit 2 if you want the meal to feed more. If you do, add 2 cups stock.
½poundshrimppeeled and deveined
1teaspoonolive oil
Chopped parsley for garnish
Your favorite hot sauce for serving
Instructions
Heat a large pan to medium heat. Add oil with onions, peppers and celery. Cook for 6-7 minutes, until softened. Add garlic, chicken and andouille sausage. Cook for 5 minutes, stirring often, until chicken is no longer pink and the sausage starts to cook through.
Add tomatoes and stir to break apart. Cook for 3 minutes. Add Cajun seasonings, oregano, basil, salt and pepper, tomato sauce and chicken stock. Stir.
At this point, if you’re looking for an EXTRA SPICY version, add in a few teaspoons of your favorite hot sauce. If not, omit. I would add it!
Stir in the white rice. Bring to a quick boil then reduce heat to a simmer. Cover and let simmer for 25-30 minutes, or until the rice is cooked and tender, to your preference.
Heat a small pan to medium heat and add oil. Season shrimp with salt, pepper and Cajun seasoning and saute a couple minutes each site, until cooked through. Stir them into the Jambalaya pot.
Serve Jambalaya into bowls and garnish with parsley. Add in extra hot sauce. Enjoy!
Video
Notes
Heat Factor: Medium, though you can easily up the heat factor with extra Cajun or Creole seasonings, spicier peppers and fiery chili flakes.