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–+ servings

Jambalaya

Danielle Dunn
A Louisiana favorite loaded with Cajun spices and herbs.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4

Ingredients
  

  • 1 lb boneless, skinless chicken breasts or boneless chicken thighs cut into 1 inch pieces
  • 1 lb large or jumbo shrimp peeled, deveined, tail-off
  • 2 andouille sausage links sliced
  • 2 cups long grain white rice cooked according to package instructions
  • 2 celery sticks diced
  • 1 medium yellow onion diced
  • 1 red bell pepper diced
  • 3 or 4 garlic cloves minced or chopped
  • 3 tbsp tomato paste
  • 4 tbsp unsalted butter
  • 1/4 tsp cayenne pepper
  • 1 tsp Old Bay
  • 1 tsp dried thyme
  • 2 cups chicken broth low sodium
  • 2 bay leaves
  • 3 tbsp vegetable or canola oil
  • salt to taste
  • 1 tsp Old Bay for chicken
  • 1/4 tsp Old Bay for shrimp

Instructions
 

  • In a medium bowl, season chicken with Old Bay. In another bowl, season shrimp with Old Bay as well.
  • Cook rice according to package instructions. I recommend rinsing your rice until the water runs clear from it. This will remove the surface starch, and prevent your rice from being sticky.
  • In a large skillet, heat oil over medium-high heat. Cook sausage on both sides until browned, approximately 1-2 minutes on each side. Remove and add chicken. Cook chicken on both sides until browned and cooked thoroughly, approximately 7 minutes total. Remove and add shrimp. Cook for 2 minutes on each side. Remove and set aside.
  • In same skillet, add butter. Once butter has started to melt, add onion, bell pepper and celery. Sauté veggies until they are translucent. Add garlic, and cook additional 3 minutes, stirring to ensure you don't burn the garlic. Stir in tomato paste, and stir until paste is fully mixed with vegetables.
  • Stir in Old Bay, dried thyme and cayenne pepper. Whisk in chicken broth. Add bay leaves and reduce to heat to medium-low. Cover and simmer for 25 minutes, stirring occasionally.
  • Remove bay leaves, turn off heat and taste sauce. Season with salt and pepper, if needed. I find myself only needing a small pinch sometimes, but often it doesn't need any.
  • Stir in rice and cooked meats. Serve warm and enjoy.
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