Renee's Kitchen Quest

Jambalaya

Jambalaya

JAMBALAYA

Spicy cajun seasoned one-pot wonder made with a jumbo shrimp, sausage, chicken, okra, bell peppers, celery, onions, garlic, jalapenos, tomatoes, rice, and creole seasoning.

This is cajun comfort food at it’s finest. This perfectly seasoned pot of yummy will make you smile with every bite.

 

WHAT YOU NEED

olive oil
celery
white onion
bell peppers
jalapenos
minced garlic
chicken breast
summer sausage
chicken stock
crushed tomatoes
white rice
cajun or creole seasoning
bay leaf
fresh thyme
cayenne pepper
raw shrimp
okra
salt
pepper

 

HOW TO MAKE IT

Heat 2 tablespoons. olive oil in a large saute pan over medium-high heat. Add celery, onion, bell peppers, jalapeno, and garlic. 

Saute for about 5 minutes, stirring occasionally, until the vegetables are soft and mostly cooked. Add the chicken and sausage, and stir to combine. 

Continue sauteing for an additional 5 minutes, or until the chicken is no longer pink and mostly cooked. Add the chicken stock, tomatoes, rice, Cajun spice, bay leaf, thyme, and cayenne, and stir to combine. 

Reduce heat to medium-low, cover, and simmer for about 30 minutes, or until the rice is cooked, stirring occasionally. (Don’t forget to stir, or the rice may burn on the bottom of the pan.)

Once the rice is tender, add in the shrimp and okra and stir to combine. Let the mixture continue to simmer, stirring occasionally until the shrimp are cooked and no longer pink. Remove bay leaf and season the jambalaya with salt and pepper and hot sauce and additional Cajun/Creole seasoning if needed.

Remove from heat and serve with optional garnishes if desired. Serve and enjoy.

 

JAMBALAYA

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Total Time 1 hr
Course Main Course
Cuisine Cajun
Servings 6

Ingredients
  

  • 3 tbsp olive oil
  • 2 ribs celery (chopped)
  • 1 white onion (chopped)
  • 1 red bell pepper (chopped)
  • 1 yellow bell pepper (chopped
  • 1 orange bell pepper (chopped)
  • 2 fresh jalapenos (seeded and chopped)
  • 4 tsp minced garlic
  • 2 chicken breast (cubed)
  • 1 lb summer sausage (sliced)
  • 3 cups chicken stock
  • 14 oz crushed tomatoes
  • 1.5 cups white rice (uncooked)
  • 2 tbsp cajun or creole seasoning
  • 1 bay leaf
  • 1 tsp fresh thyme
  • 1 tsp cayenne pepper
  • 1 lb raw shrimp (peeled and deveined)
  • 1 cup fresh okra (sliced)
  • salt and pepper

Instructions
 

  • heat 2 tbsp olive oil in a large saute pan over medium-high heat.
  • Add celery, onions, bell peppers, jalapenos, and garlic.
  • Saute for about 5 minutes, stirring occasionally, until the vegetables are soft and mostly cooked.
  • Add the chicken and sausage, and stir to combine.
  • Continue sauteing for an additional 5 minutes, or until the chicken is no longer pink and mostly cooked.
  • Add the chicken stock, tomatoes, rice, cajun spice, bay leaf, thyme, and cayenne, and stir to combine.
  • Reduce heat to medium-low, cover, and simmer for about 30 minutes, or until the rice is cooked, stirring occasionally. (don't forget to stir, or the rice may burn on the bottom of the pan.)
  • Once the rice is tender, add the shrimp and okra and stir to combine. Let the mixture continue to simmer, stirring occasionally until the shrimp are cooked and no longer pink.
  • Remove bay leaf and season the jambalaya with salt and pepper and hot sauce and additional cajun/creole seasoning if needed. Remove from heat.
  • Serve and enjoy with optional garnishes if desired.