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Jambalaya

An irresistibly flavorful jambalaya that combines tender proteins and vibrant vegetables in a boldly seasoned Cajun broth. This adaptable one-pot dish is both straightforward and deeply satisfying, perfect for gatherings or weeknight dinners.
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Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Ingredients

  • 1 pound large shrimp peeled and deveined
  • 1/4 teaspoon cayenne pepper
  • 1 white onion diced
  • 2 boneless skinless chicken breasts cut into bite-sized pieces
  • 1 teaspoon dried thyme crushed
  • 3 –4 cups chicken stock
  • 1 14-ounce can crushed tomatoes
  • 1 pound andouille sausage sliced into rounds
  • 3 tablespoons olive oil divided
  • 3 small bell peppers yellow, red, green, cored and diced
  • 1 bay leaf
  • 1 cup thinly-sliced okra fresh or thawed frozen
  • 1 jalapeño pepper seeded and finely chopped
  • 4 cloves garlic minced
  • 2 ribs celery diced
  • Kosher salt and freshly cracked black pepper to taste
  • 1 1/2 cups uncooked long grain white rice
  • 2 tablespoons Cajun or Creole seasoning
  • Optional garnishes: chopped fresh parsley thinly sliced green onions, hot sauce

Instructions

  • Warm 1 tablespoon of olive oil in a large stock pot or deep sauté pan over medium-high heat. Sauté the chicken and sausage for 5 to 7 minutes, stirring intermittently, until the chicken is cooked through and the sausage is nicely browned. Transfer to a clean plate and set aside.
  • Add the remaining 2 tablespoons of oil to the pot. Stir in the diced bell peppers, celery, jalapeño, onion, and garlic. Cook for about 6 minutes, stirring occasionally, until the onions are softened.
  • Introduce the crushed tomatoes, chicken stock, rice, Cajun seasoning, thyme, cayenne, and bay leaf. Stir thoroughly and bring the mixture to a simmer. Once simmering, lower the heat to medium-low, cover, and let it cook for 25 to 30 minutes, stirring every 5 minutes to prevent the rice from sticking or burning.
  • Incorporate the shrimp and sliced okra, mixing well. Allow the mixture to simmer gently until the shrimp are opaque and cooked through. Return the reserved chicken and sausage to the pot and discard the bay leaf.
  • Season to taste with salt, pepper, and additional Cajun seasoning if preferred. Typically, about 2 teaspoons of salt and 1/2 teaspoon of black pepper are added. Remove from heat.
  • Serve immediately with your choice of garnishes or cool and refrigerate in a sealed container for up to 3 days.

Notes

Use fresh or previously frozen okra, ensuring it is fully thawed before use. For a spicier rendition, include an extra jalapeño. For a milder flavor, omit the jalapeño entirely.