Prep Time: 15
Cook Time: 40
Total Time: 55
The good ol’ DIRTY DIRTY south. I visited New Orleans only a handful of times, not really getting to submerge myself into the culture. Which I’m not totally mad about considering I was not a fan of NOLA. Don’t ask me why…it just wasn’t for me. HOWEVER, I do love anything food, and especially places that don’t skimp on their seasonings. I think that’s why I enjoy my own food so much, lotsssss of flavors. New Orleans is no different with their cajun gumbo’s, seafood and of course, jambalaya’s. I tweaked a couple recipes from some local southern food enthusiasts and decided to share it with y’all! If you can’t make it down to New Orleans anytime soon, bring the flavors to you!
3 T olive oil
2 ribs celery, chopped
1 white onion, diced
1 small red bell pepper, diced
1 small yellow bell pepper, diced
1 small green bell pepper, diced
4 cloves garlic, minced
2 boneless skinless chicken breasts, cut into bite-sized pieces
1 pound andouille sausage, thinly sliced into rounds
3 cups chicken stock
1 (14 oz) can crushed tomatoes
1 1/2 cups uncooked white rice
2 T Cajun or Creole seasoning
pinch of cayenne pepper
1 pound raw shrimp, peeled and deveined
salt and pepper
hot sauce (optional)
- Heat 2 tablespoons olive oil in a large saute pan over medium-high heat. Add celery, onion, bell peppers, and garlic. Saute for about 5 minutes, stirring occasionally, until the vegetables are soft and mostly cooked.
- Add the remaining tablespoon of olive oil, chicken and sausage, I add some salt and pepper to this step just to season the chicken some. 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, and cayenne, and stir to combine.
- Reduce heat to medium-low, cover and simmer for about 25-30 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 stir to combine. Let the mixture continue to simmer, stirring occasionally, until the shrimp are cooked and pink.
- Season the jambalaya with salt and pepper and hot sauce and additional Cajun/Creole seasoning if needed. Remove from heat and serve with parsley or whatever you want.
- EAT UP
- With the creole/Cajun seasoning…if you like it spicy then add a lot, if you only want a kick, add a little
- Add jalapenos to make it extra spicy if you’re into shitting your pants for 3 days after.
- You don’t have to add the shrimp in, I did because it makes it more authentic but I am not the biggest fan of shrimp cooked that way.
- Lastly, I don’t usually add measurements to my recipes because I always eyeball it, but since this dish can get spicy pretty fast, add the Cajun/creole little by little.