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Jambalaya

Course Main Course

Ingredients

  • 3 T olive oil
  • 2 ribs celery chopped
  • 1 white onion diced
  • 1 small red bell pepper diced
  • 1 small yellow bell pepper diced
  • 1 small green bell pepper diced
  • 1-2 jalapenos seeded, finely chopped
  • 4 cloves garlic minced
  • 2 bonesless, skinless chicken breasts cut into bite-sized pieces
  • 1 lb andouille sausage thinly sliced
  • 3 c chicken stock
  • 1 14 oz can crushed tomatoes
  • 1 1/2 c uncooked brown rice
  • 2 T cajun or creole seasoning
  • 1 bay leaf
  • 1 tsp thyme crushed
  • 1/4 tsp cayenne
  • 1 lb raw, shrimp peeled, deveined

Instructions

  • Heat 2T olive oil over medium, high heat. Add celery, onion, bell peppers, jalapenos, garlic. Saute 5 min. Add 1 T olive oil, chicken, sausage. Cook 5 min or until no longer pink.
  • Add chicken stock, rice, Cajun seasoning, cayenne, thyme, bay leaf, and tomatoes. Reduce heat to medium-low. Cover and simmer 25-30 minutes, stirring occasionally.
  • Add shrimp, let continue to simmer until shrimp are pink and cooked. Remove bay leaf and season with salt and pepper to taste.