Preparation: 15 minutes minutes
Cook: 45 minutes minutes
Total: 1 hour
Serves: 6 – 8 people
Ingredients
- 3 tablespoons cooking oil, divided
- 2 tablespoons Slap Ya Mama/Cajun Seasoning, (adjust to your taste/heat preference)
- 10 ounces (300 g) andouille sausage, sliced
- 1 pound (500 g) boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 chopped onion
- 1 small green bell pepper (capsicum), seeded and diced
- 1 small red bell pepper (capsicum), seeded and diced
- 2 celery stalks/ribs, chopped
- 4 garlic cloves, minced
- 14 ounces (400 g) canned 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 (or 1/4 teaspoon cayenne powder)
- 1/2 teaspoon hot sauce
- 2 teaspoons Worcestershire sauce
- 1 cup thinly sliced okra (or 1 teaspoon lime powder)
- 1 1/2 cups uncooked white rice (short-grain or long-grain)
- 3 cups low-sodium chicken broth
- 1 pound (500 g) raw shrimp tails with or without tails, peeled and deveined
- Slices of green onion and chopped parsley, to garnish
Instructions
- Heat 1 tablespoon of oil in a large pot or Dutch oven over medium heat. Season sausages and chicken pieces with half of the Cajun seasoning.
- Brown the sausage in the hot oil, then remove using a slotted spoon and set aside. Add the remaining oil to the pot and sauté the chicken until lightly browned. Remove and set aside.
- Sauté the onion, bell peppers, and celery until the onion is soft and translucent. Add the garlic and cook until fragrant (about 30 seconds).
- Add the canned crushed tomatoes and season with salt, pepper, thyme, oregano, red pepper flakes (or cayenne powder), hot sauce, Worcestershire sauce, and the remaining Cajun seasoning. Add the sliced okra (or lime powder), chicken, and sausage. Cook for 5 minutes, stirring occasionally.
- Add the rice and chicken broth. Bring to a boil, then reduce heat to low-medium. Cover and simmer for about 20 to 25 minutes, or until the liquid is absorbed and the rice is cooked, stirring occasionally.
- Place the shrimp on top of the Jambalaya mixture, stir gently, and cover with lid. Simmer for 5-6 minutes, or until the shrimp are cooked through and pink. Stir occasionally.
- Taste and adjust the seasoning with more salt, pepper, hot sauce, cayenne pepper, or Cajun seasoning if needed. Remove from heat and serve immediately. Garnish with sliced green onions and chopped parsley.
Notes
Leftovers can be refrigerated for up to 3 days.
