JAMBALAYA

Hands-down the best jambalaya recipe! It is surprisingly easy to make, customizable with your favorite proteins (I used chicken, shrimp and Andouille sausage), and full of bold, zesty, Cajun jambalaya flavors that everyone will love.

JAMBALAYA INGREDIENTS:

Alright, let’s talk ingredients.  To make classic jambalaya, you will need:

• The Cajun/Creole “holy trinity”: Celery, onion and green bell pepper (although for some extra color, I’ve also used red and yellow bell peppers).
• Jalapeño and cayenne: For heat.  Feel free to add more or less of either, depending on your heat preferences.
• Garlic, Creole or Cajun seasoning, bay leaf, thyme: Some of my favorite seasonings.
• Chicken, shrimp and Andouille sausage: Or whatever proteins you prefer.  Feel free to choose one or two, or you can use all three like I do.
• Chicken stock: If the rice needs more liquid as it cooks, feel free to add in more.
• Crushed tomatoes: For flavor.
• White rice: Long grain is traditional, but short grain white rice also works.
• Okra: Fresh or frozen; we will use this to help thicken the jambalaya.
• Salt and Black Pepper: Very important!  Don’t forget to taste and season with salt and pepper to taste at the end.

Also, feel free to garnish with whatever you prefer!  I like to use sliced green onions and a hint of chopped fresh parsley and lemon wedges.

JAMBALAYA

Hands-down the best jambalaya recipe! It is surprisingly easy to make, customizable with your favorite proteins (I used chicken, shrimp and Andouille sausage), and full of bold, zesty, Cajun flavors that everyone will love.

INGREDIENTS:

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

DIRECTIONS:

1. Heat 1 tablespoon oil in a stock pot (or a very large, deep sauté pan) over medium-high heat.  Add the chicken and sausage and sauté for 5-7 minutes, stirring occasionally, until the chicken is cooked through and the sausage is lightly browned.  Transfer to a clean plate and set aside.
2. Add the remaining 2 tablespoons oil to the stock pot.  Add bell peppers, celery, jalapeño, onion and garlic. Sauté for 6 minutes, stirring occasionally, until the onions are softened.
3. Add the crushed tomatoes, chicken stock, rice, Cajun seasoning, thyme, cayenne, bay leaf, and stir to combine.  Continue cooking until the mixture reaches a simmer.  Then reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is nearly cooked through, stirring every 5 minutes or so along the way so that the rice does not burn.
4. Add the shrimp, okra, and stir to combine. Continue to simmer, stirring occasionally, until the shrimp are cooked through and pink. Stir in the chicken and sausage, and remove and discard the bay leaf.
5. Taste season the jambalaya with salt, pepper, and additional Cajun seasoning if needed.  (I typically add about 2 teaspoons salt and 1/2 teaspoon pepper.)  Remove from heat.
6. Serve warm with your desired garnishes.  Or refrigerate and store in a sealed container for up to 3 days.

*Feel free to use fresh or frozen okra.  If using frozen, make sure to thaw it before adding to the jambalaya.

If you like spicy jambalaya, I would recommend adding in 2 jalapeños.  If you would like it more mild, you can omit the jalapeño altogether.

This recipe was edited slightly in August 2018 — just the order of the steps, not the ingredients

Share this post