Easy Jambalaya


3 tablespoons cooking oil, divided

2 tablespoons Slap Ya Mama/Cajun seasoning, (adjust to suit your tastes/heat preference)

10 ounces (300 g) andouille sausage, sliced into rounds

1 pound (500 g) boneless skinless chicken breasts or thighs, cut into 1 inch pieces

1 onion, diced

1 green bell pepper, seeded and diced

1 red bell pepper, seeded and diced

2 stalks celery, chopped

4 cloves garlic, minced

14 ounces can crushed tomatoes

1 teaspoon sea salt

1/2 teaspoon pepper

1 teaspoon dried thyme

1 teaspoon dried oregano

1/4 teaspoon Cayenne powder

1/2 teaspoon hot pepper sauce

2 teaspoons Worcestershire sauce

1 cup thinly sliced okra (or 1 teaspoon file powder)

1 1/2 cups uncooked rice

3 cups chicken broth

1 pound raw shrimp tails off, peeled and deveined

Sliced green onions and chopped parsley, for garnish

Heat 1 tablespoon of oil in a large pot over medium heat.

Season sausage and chicken pieces with half of the Cajun seasoning.

Brown sausage in hot oil, then remove with slotted spoon and set aside.

Add remaining oil to the pot, sauté chicken until lightly browned, then remove and set aside.

Saute onion, bell pepper and celery until onion is soft and transparent, then add garlic and cook until fragrant (30 seconds). Stir in tomatoes; season with salt, pepper, thyme, oregano, or Cayenne powder, hot pepper sauce, Worcestershire sauce, and remaining Cajun seasoning.

Stir in okra slices (or file powder), chicken and sausage, then cook for 5 minutes, while stirring occasionally.

Add 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.

Put shrimp on top of the Jambalaya mixture, stir in 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). Season with a little extra salt and pepper if needed and remove from heat.

Adjust heat with more hot sauce, Cayenne pepper or Cajun seasoning.

Serve with sliced green onions and parsley.
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