Jambalaya
Authentic creole jambalaya.
- Prep
- 60m
- Cook
- 60m
- Total
- 2h
- Serves
- 6
What you need
Ingredients
- 3 tbsp cooking oil
- 2 tbsp cajun seasoning
- 10 ounces (300 g) sausage, sliced into rounds
- 1 pound (500 g) boneless skinless chicken breasts or thighs, cut into 1 inch pieces
- 1 onion diced
- 1 small green bell pepper, seeded and diced
- 1 small red bell pepper, seeded and diced
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 14 ounces (400 g) can crushed tomatoes
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon each dried thyme and dried oregano
- 1/2 teaspoon red pepper flakes
- 1 cup thinly sliced okra
- 1 1/2 cups uncooked white rice
- 3 cups low sodium chicken broth
- 1 pound (500 g) raw shrimp/prawns, peeled and deveined
- Sliced green onions and chopped parsley, to garnish
Don't F*ck it Up
Method
- 01Heat 1 tablespoon of oil in a large pot over medium heat. Season the sausage and chicken pieces with half of the Cajun seasoning.
- 02Brown sausage in the hot oil; remove with slotted spoon and set aside. Add remaining oil to the pot and sauté chicken until lightly browned. Remove with slotted spoon; set aside.
- 03Sauté the onion, bell pepper and celery until onion is soft and transparent. Add the garlic and cook until fragrant (30 seconds).
- 04Stir in the tomatoes; season with salt, pepper, thyme, oregano, red pepper flakes, and the remaining Cajun seasoning. Stir in the okra slices, chicken and sausage. Cook for 5 minutes, while stirring occasionally.
- 05Add in the rice and chicken broth, bring to a boil, then reduce heat to low-medium. Cover and let simmer for about 20 to 25 minutes, or until liquid is absorbed and rice is cooked, while stirring occasionally.
- 06Place the shrimp on top of the Jambalaya mixture, stir through gently and cover with lid. Allow to simmer while stirring occasionally, until the shrimp are cooked through and pink (about 5-6 minutes, depending on the size/thickness of the shrimp being used).
- 07Season with a little extra salt and pepper if needed and remove from heat. Adjust heat with extra hot sauce, Cayenne pepper or Cajun seasoning. Serve immediately with sliced green onions and parsley.