JAMBALAYA

  • 3 Tbsp. olive oil or any oil of your choice
  • 2 ribs celery, chopped
  • 1 white onion, diced
  • 1 small red bell pepper, cored and diced
  • 1 small yellow bell pepper, cored and diced
  • 1 small green bell pepper, cored and diced
  • 1-2 jalapeno peppers, seeded and finely chopped
  • 4 cloves garlic, minced
  • 2 boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 lb. andouille sausage, thinly sliced into rounds,( i used turkey Sausage)
  • 3 cups chicken stock or vegetable stock
  • 1 can crushed tomatoes
  • 1 1/2 cups uncooked white or brown rice
  • 2 Tbsp. Cajun or Creole seasoning
  • 1 bay leaf
  • 1 tsp. thyme, crushed
  • 1/4 tsp. cayenne pepper
  • 1 lb. raw shrimp, peeled and deveined
  • salt and pepper
  • garnishes: chopped fresh parsley, thinly-sliced green onions, hot sauce, (optional)
  • *********i use to add Okra to my Jambalaya, but since it gets difficult buying Okra, i do without it *********coconut milk optional

IMG_7562

DIRECTIONS:

Heat 2 tablespoons. 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 remaining tablespoon of oil, 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.

IMG_7564

Add the chicken or vegetable stock, tomatoes, rice, Cajun spice, bay leaf, thyme, 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.

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

You may  add 2 jalapenos with their seeds in. Or lesser if you are not use to eating spicy

**I also like heavily seasoned jambalaya, so I go with a full 2 Tbsp. If you think that might be too much, I recommend adding just 1 Tbsp and then taste-testing the rice before adding the shrimp. If you want to add more at that point, just stir some extra seasoning in when you add the shrimp.

Tip/hint** sometimes i do add abit of coconut milk to it.. makes it taste mild and creamy

IMG_7566

Enjoy

Advertisements

15 thoughts on “JAMBALAYA

      • So we made it tonight, turned out AWESOME! Didn’t have thyme on me, so that got left out, and I went heavy on the cayenne pepper and used creole seasoning. I like spicy. I also increased the rice by half a cup. This was super easy to fix and will definitely be a staple for nights when I don’t feel like doing a whole lot of work.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s