Jambalaya
This is by far my favorite homemade Jambalaya Recipe ever. It's full of all the spicy, classic flavors you expect from this classic Cajun dish. It also has room to adjust and tweak ingredients to make it perfect for your family.
Servings: 6
Ingredients
Ingredients
- 1 Tablespoon cooking oil
- 8 ounces 227 grams andouille sausage, cut into ¼ inch slices
- 1 pound 500 grams boneless, skinless chicken cut into 1 inch pieces
- 1 onion diced
- 1 green bell pepper seeds removed, diced
- 1 red bell pepper seeds removed, diced
- 3 stalks celery chopped
- 2 cloves garlic minced
- 14 oz can crushed tomatoes
- 1 tbsp smoked paprika
- 1 tsp salt
- 1 tsp cumin
- ½ tsp oregano
- ½ tsp basil
- ½ tsp thyme
- ½ tsp pepper
- ¼ tsp cayenne pepper
- 1 cup uncooked white rice long or short grain- not quick cooking rice
- 2 cups chicken broth
- 1 pound shrimp peeled and deveined
- Optional garnish is freshly chopped green onion
Instructions
Directions
- Heat oil over medium heat in a large dutch oven. Add the cut sausage and chicken meat to the dutch oven and fry until lightly seared, about 5 minutes.
- Add the onion, bell peppers, and celery and cook until the onion is soft.
- Add the garlic and cook for 1 minute.
- Add the tomatoes, paprika, salt, cumin, oregano, basil, thyme, pepper, and cayenne pepper. Stir well.
- Stir in the white rice and chicken broth. Bring the mixture to a boil. Then reduce the heat to medium low, cover, and allow to simmer until the rice is just cooked (about 20 minutes), stirring every few minutes.
- Stir in the shrimp, cover again, and allow to simmer for another 5 minutes, or until the shrimp are cooked (depending on the size of your shrimp).