JAMBALAYA
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 1
- 4 cloves garlic minced
- 1 bay leaf
- salt and pepper
- 3 cups chicken stock
- 1/4 teaspoon cayenne pepper
- 3 tablespoons olive oil divided
- 1 white onion diced
- 2 ribs celery chopped
- 1 pound raw shrimp peeled and deveined
- 1 pound andouille sausage thinly sliced into rounds
- 3 small bell peppers cored and diced (i used a yellow, red and green bell pepper)
- 1-2 jalapeno peppers seeded and finely chopped (*more/ to taste see note below)
- 2 boneless skinless chicken breasts cut into bite-sized pieces
- 1 (14 ounces) can crushed tomatoes
- 1 1/2 cups uncooked short grain white rice (you can use brown but you’ll need to cook it separately if you do, otherwise it takes significantly longer to cook than white rice)!
- 2 tablespoons cajun seasoning (**more/less to taste see note below)
- 1 teaspoons thyme crushed
- (optional) 1 cup thinly-sliced okra
- (optional garnishes: chopped fresh parsley thinly-sliced green onions, hot sauce)
- Carbohydrate 63.0670356099709 g
- Cholesterol 1059.24690883652 mg
- Fat 156.03297378095 g
- Fiber 2.22029999732971 g
- Protein 198.388699010676 g
- Saturated Fat 47.5130428433071 g
- Serving Size 1 1 (2452g)
- Sodium 5755.9737554575 mg
- Sugar 60.8467356126412 g
- Trans Fat 14.4659051565401 g
- Calories 2506 calories
Heat 2 tablespoons olive oil in a stock pot (or a very large/deep saute pan) over medium-high heat. Add celery, onion, bell peppers, jalapeno and garlic. Saute for about 5 minutes, stirring occasionally, until the vegetables are soft and mostly cooked. Add the remaining 1 tablespoon of olive oil, chicken and sausage, and stir to combine. Continue sauteing for an additional 5 minutes, or until the chicken is no longer pink and mostly cooked. Add the chicken stock, tomatoes, rice, Cajun seasoning, bay leaf, thyme, and cayenne, and stir to combine. Reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is cooked, stirring occasionally. (Don’t forget to stir, or the rice may burn on the bottom of the pan.) Once the rice is tender, add in the shrimp and okra and stir to combine. Let the mixture continue to simmer, stirring occasionally, until the shrimp are cooked and pink. Remove bay leaf and season the jambalaya with salt and pepper and hot sauce and additional Cajun seasoning if needed. Remove from heat. Serve warm with optional garnishes if desired. Or refrigerate and store in a sealed container for up to 3 days.
