Serves: 6-8
We’ve all heard growing up that America is a melting pot of cultures, and nowhere is that truer than in the truly American cuisine that is Cajun and Creole cooking. Jambalaya is a prime example of this melting pot. With the influences of the French Canadians who settled in Louisiana, the Spanish, Native Americans, and African Americans all adding their culture influences into this dish through either the ingredients and/or the cooking style, this is a true American classic that you won’t find anywhere else in the world.
Ingredients
- 3 tbsp canola oil
- 3 boneless and skinless chicken thighs, diced
- 1 lb andouille sausage, thinly sliced into rounds
- 3 bell peppers, diced
- 2 stalks of celery, diced
- 1 jalapeno pepper, finely chopped (omit the seeds if you want it less spicy)
- 1 medium onion, diced
- 6 cloves of garlic, minced
- 1 (14 oz) can crushed tomatoes
- 3-4 c chicken stock
- 1 ½ c uncooked long grain white rice
- 2 tbsp Cajun or Creole seasoning
- 1 tsp dried thyme
- ¼ tsp cayenne pepper
- 1 bay leaf
- 1 lb raw large shrimp, peeled and deveined
- 1 c thinly sliced okra, fresh or canned
- Salt and pepper to taste
- Green onions thinly sliced and your favorite hot sauce brand to garnish with
Directions
- Heat 1 tbsp of oil in a pot over med-high heat. Add the chicken and sausage and sauté until the chicken is cooked through, about 5-7 minutes, stirring occasionally. When the chicken is cooked through, remove the chicken and sausage to a plate and set aside.
- Add the remaining 2 tbsp of oil to the pot. Add the bell peppers, celery, jalapeno, onion, and garlic. Sauté until onions have softened, about 6 minutes, stirring occasionally.
- Add the crushed tomatoes, chicken stock, rice, Cajun seasoning, thyme, cayenne, and bay leaf to the pot and stir to combine. Bring the mixture up to a simmer and then reduce heat to med-low, cover and let simmer until the rice is nearly cooked through, about 25-30 minutes. Make sure to stir it about every 5 minutes to prevent the rice from burning the bottom of the pot.
- Add the shrimp and okra and stir to combine. Continue to simmer until the shrimp are cooked through, stirring occasionally. Return the chicken and sausage to the pot and remove the bay leaf.
- Taste for seasoning and add salt and pepper as needed. Remove from heat and enjoy. Garnish with green onions and your favorite hot sauce brand. This dish can be saved in the fridge for up to 3 days.
Tips
Adjust the spice level of the jambalaya to your preference by either omitting the jalapeno for a mild heat or by including the seeds and adding a second jalapeno for a bit more heat (I add jalapenos when I make this for my family).
Okra may not be as well known to most Americans, but it’s a key part to this dish because it helps to naturally thicken it. Use any leftover okra you don’t use in the jambalaya to make some delicious southern fried okra to pair alongside this dish.
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