Jambalaya

Jambalaya is quintessential comfort-food in our home!  Chicken, sausage and shrimp are paired with a variety of aromatics and vegetables, making this classic one-pot dish deep with Creole flavor.  Make a batch for dinner and enjoy the leftovers in the following days - it only gets better with time!  

Ingredients

  • 1 tablespoon Olive Oil

  • 1 pound Sausage, such as kielsbasa or andouille (I use Aidell's Cajun Sausage), sliced

  • 1 large Onion, diced

  • 2 cups Celery, diced

  • 1 Green Bell Pepper, diced

  • 1 Red Bell Pepper diced

  • 5 Garlic Cloves, minced

  • 1 Jalapeno, minced

  • 1 28-oz can Crushed Tomatoes

  • 2 tablespoons Fresh Oregano, diced

  • 1 tablespoon Fresh Thyme, diced

  • 3 Bay Leaves

  • 1 tablespoon Smoked Paprika

  • 6 cups Chicken Stock, preferably homemade

  • 3 cups long-grain Rice

  • 1 pound Rotisserie Chicken Meat, cut to bite-size pieces

  • 1 pound frozen Shrimp, deveined and tailed removed

  • 2 cups frozen sliced Okra

  • 1/2 cup Scallions, sliced

  • 1 cup Italian Parsley, chopped

  • 2 Lemons; 1 juiced, 1 wedged for serving

  • Salt and Pepper, to taste

  • Hot Sauce, such as Tabasco (optional)

Heat a large Dutch Oven or heavy-bottomed pot over medium heat, add the sausage for 8-10 minutes until browned.  Remove the sausage and set aside, leaving the oils in the pot.  Add the onion, celery, bell peppers, garlic, jalapeno, salt and pepper; saute until the onion is translucent. Add the tomatoes, oregano, thyme, Bay leaves and smoked paprika; cook 3-5 minutes until well combined with vegetables. Add the stock and bring to a boil. Stir in rice, cooked sausage, chicken meat, salt and pepper; return to a boil. Cover, reduce heat to low, and cook for 30 minutes. Add the frozen shrimp and okra, recover and cook for 10-15 minutes until shrimp is cooked through. Stir in the scallions, parsley, lemon juice, and salt and pepper to taste.  Recover pot, remove from heat, and allow jambalaya to steam for 15 minutes.  Serve to someone you love with lemon wedges and optional hot sauce.  

Yields 8-10 servings

Active Time ~ 45 minutes

Total Time ~ 1 hour 30 minutes

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© 2018 by Viva la Piva

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