Jambalaya is a traditional American creole dish. It's made with sausage, chicken, vegetables and various seasonings usually served as a stew or over rice. It's a perfect savory meal that can last the whole week!
Jambalaya Recipe | Elijah's Xtreme
3 Tbsp cooking oil, divided
2 Tbsp cajun seasoning
10oz andouille sausage, sliced into rounds
1 lb boneless, skinless chicken breast or thighs, cut into 1inch pieces
1 onion, diced
1 small green bell pepper, seeded and diced
1 small red bell pepper, seeded and diced
2 stalks/ribs celery, chopped
4 cloves garlic, minced
14oz can crushed tomatoes
1 tsp salt
1/2 tsp ground black pepper
1 tsp fried thyme and dried oregano
1/2 tsp red pepper flakes
1/2 tsp+ Elijah's Xtreme Regret Hot Sauce
2 tsp Worcestershire sauce
1 cup thinly sliced okra
1 1/2 cups uncooked white rice
3 cups low sodium chicken broth
1 lb raw shrimp, peeled and deveined
Sliced green onions and chopped parsley, to garnish
Heat 1 Tbsp of oil in a large pot over medium heat. Season the sausage and chicken pieces with half of the cajun seasoning.
Brown sausage in the hot oil and set aside when done. Add remaining oil to pot and saute chicken until lightly browned, set aside when done. Saute the onion, bell peppers, and celery. Add the garlic and cook for 30 sec.
Stir in tomatoes, season with salt, pepper, thyme, oregano, red pepper flakes, Elijah's Xtreme Regret Hot Sauce, Worcestershire sauce and the remaining cajun seasoning. Stir in okra, chicken and sausage. Cook for 5 minutes, while stirring occasionally. Add in rice and chicken broth, bring to a boil, then reduce heat to low-medium. Cover and let simmer for about 20-25 minutes, while stirring occasionally.
Place the shrimp on top of the Jambalaya mixture, stir through gently and cover with a lid. Allow to simmer while stirring occasionally, until the shrimp are cooked through and pink.
Season with a little extra salt and pepper if needed and remove from heat. Adjust heat level with extra hot sauce and cajun seasoning, if needed.
Serve immediately with sliced green onions and parsley. Enjoy!