Description
This easy jambalaya recipe is a hearty one-pot meal made with chicken, shrimp, and smoky andouille sausage simmered with Cajun spices, veggies, and rice.
Ingredients
Scale
- 3 tablespoons olive oil, divided
- 2 boneless skinless chicken breasts, cut into bite-sized pieces
- 1 (14-ounce) package andouille sausage, thinly sliced into rounds
- 2 small green and red bell peppers, cored and diced
- 2 ribs celery, diced
- 1 jalapeño pepper, seeded and finely chopped
- 1 white onion, diced
- 4 cloves garlic, peeled and minced
- 1 (14-ounce) can crushed tomatoes
- 3 to 4 cups chicken stock
- 1 1/2 cups uncooked long grain white rice
- 2 tablespoons Cajun seasoning or Creole seasoning
- 1 teaspoon dried thyme, crushed
- 1/4 teaspoon cayenne pepper
- 1 bay leaf
- 1 pound raw large shrimp, peeled and deveined
- 1 cup thinly-sliced okra*
- Kosher salt and freshly-cracked black pepper
- optional garnishes: chopped fresh parsley, thinly-sliced green onions, hot sauce
Instructions
- Cook the chicken and sausage. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium-high heat. Add the chicken and sausage and sauté for 5 to 7 minutes, stirring occasionally, until the chicken is cooked through and the sausage is lightly browned. Transfer both to a clean plate and set aside.
- Sauté the veggies. Add the remaining 2 tablespoons olive oil to the pot. Stir in the bell peppers, celery, jalapeño, onion, and garlic. Sauté for about 6 minutes, stirring occasionally, until the onions have softened and the veggies are fragrant.
- Simmer the rice. Add the crushed tomatoes, 3 cups chicken stock (reserve the rest in case you need more), rice, Cajun seasoning, thyme, cayenne, and bay leaf. Stir to combine. Bring the mixture to a simmer, then reduce heat to medium-low, cover, and cook for 25 to 30 minutes, stirring every 5 minutes or so to prevent the rice from sticking. Add extra stock as needed if the mixture starts to look dry.
- Add the shrimp and okra. Stir in the shrimp and okra. Continue cooking for 5 to 7 minutes, stirring occasionally, until the shrimp are pink and opaque.
- Return the chicken and sausage. Stir the cooked chicken and sausage back into the pot and discard the bay leaf.
- Season. Taste and adjust with salt, black pepper, and extra Cajun seasoning if you’d like more heat or flavor.
- Serve. Spoon the jambalaya into bowls and garnish with green onions, parsley, and a squeeze of lemon juice if desired. Serve warm and enjoy!
Notes
- Okra: Feel free to use fresh or frozen okra. If using frozen, be sure to thaw it (you can do so quickly in the microwave if needed) before adding to the jambalaya.
- Source: This recipe was created by my friends, John and Cate — thank you, guys!
