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Savory shrimp and sausage jambalaya with rice, bell peppers, and tomatoes on white plate.

Jambalaya

Smiling young man outdoors in casual clothing on city street.Evan Smith
5 from 1 vote
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course main
Cuisine American
Servings 6
Calories 665 kcal

Ingredients
  

  • 3 tablespoons olive oil divided
  • 2 boneless skinless chicken breasts cut into bite-sized pieces
  • 1 pound andouille sausage thinly sliced
  • 3 small bell peppers yellow, red, and green, diced
  • 2 ribs celery diced
  • 1 jalapeño pepper seeded and finely chopped
  • 1 white onion diced
  • 4 cloves garlic minced
  • 1 14-ounce can crushed tomatoes
  • 3-4 cups chicken stock
  • 1 1/2 cups uncooked long grain white rice
  • 2 tablespoons Cajun 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 to taste
  • Optional garnishes: chopped fresh parsley thinly-sliced green onions, hot sauce

Instructions
 

  • Start by heating 1 tablespoon of olive oil in a large pot over medium-high heat. Add chicken and sausage, cooking until the chicken is done and the sausage is browned, about 5-7 minutes. Remove from the pot and set aside.
  • In the same pot, add the remaining olive oil along with the bell peppers, celery, jalapeño, onion, and garlic. Cook until the onions are soft, about 6 minutes.
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  • Mix in the crushed tomatoes, chicken stock, rice, Cajun seasoning, thyme, cayenne, and bay leaf. Bring to a simmer then lower the heat, cover, and let it cook until the rice is almost done, about 25-30 minutes. Stir occasionally to prevent sticking.
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  • Add the shrimp and okra to the pot, stirring until the shrimp turn pink and are cooked through. Return the chicken and sausage to the pot, remove the bay leaf, and get ready to serve.
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  • Season the jambalaya with salt and pepper, and more Cajun seasoning if you like. Once seasoned to your taste, it's ready to enjoy.
  • Serve the jambalaya hot with your choice of garnishes, or store it in the fridge for up to 3 days.
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Nutrition

Calories: 665kcalCarbohydrates: 51gProtein: 45gFat: 31gSaturated Fat: 9gSodium: 971mgFiber: 3g
Keyword jambalaya
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