My husband loves Jambalaya, and in the past 5 years we have been married I have not once made it for him. Such a bad wife, I know, but I guess never having made it before and not really knowing what it even was intimidated me a bit. But my good friend, Christian, and his girlfriend, Kim, came up with this great recipe. I attempted, using the guidance from them, and it was well worth it. It came out delicious. Everything is homemade and the seasoning, especially, was amazing. I thought it had just enough kick (I don’t like things too spicy) and my husband loved it too. It passed the test, so on behalf of Christian and Kim, I pass along this great Jambalaya recipe to you. Make the first bite count!
Total Time: 75-90 minutes
2 tablespoons creole seasoning, divided (we used Cajun’s Choice Creole Seasoning)
3/4 pound medium shrimp, peeled, deveined and chopped (bite-size pieces)
1 pound boneless, skinless chicken breast
1 package sausage (Andouille sausage is best)
4 Tablespoons olive oil, divided
1 medium-sized onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
3 cloves garlic, chopped
1 (28 ounce) can diced tomatoes
3 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1 1/2 cups brown rice
3 1/2 cups low sodium chicken stock
Salt and pepper
Crushed red pepper, optional (for desired spiciness)
1. Season the shrimp in a bowl with 1 Tablespoon creole seasoning and let sit in the refrigerator until needed.
2. In a large skillet, heat 2 Tablespoons olive oil over medium high heat. Rub 1 Tablespoon creole seasoning on chicken and sausage. Place in hot skillet and cook until about 3/4 of the way done (it will finish cooking later). Chicken will take about 3-4 minutes per side and sausage may take 6-7 minutes per side. Remove from pan and tent with foil.
3. In a large pot (about 8 quart), heat the remaining olive oil over high heat. Add the onion and both green and red bell peppers and cook until slightly tender. Add garlic, can of tomatoes, bay leaves, Worcestershire sauce and hot sauce. Heat through for 3-4 minutes. While these things are cooking, cut the chicken and sausage up into bite size pieces.
4. Stir in rice and slowly add chicken broth. Bring to a boil and then turn down to low. Cover and cook until about half the broth is gone, about 15-20 minutes, then add cooked chicken and sausage. Continue to cook on low (covered) until almost all liquid has been absorbed (about another 20-30 minutes). This will take some time as it is a large pot of food. Be patient, have a glass a wine, it will be worth it 🙂
5. When almost all the liquid is absorbed, add seasoned, chopped shrimp and cook until shrimp turn pink, about an additional 5-6 minutes. Rice should be tender and there shouldn’t be any broth left. Season to taste with salt, pepper, additional Creole seasoning, and crushed red pepper (for desired spiciness).