An easy Jambalaya recipe is pure comfort food filled to the brim with flavour. The aromatic trinity of Cajun/Creole cooking: onion, celery, and bell peppers, sautéed with andouille and smoke sausage and with garlic, herbs and Cajun spices! Adding chicken and shrimp to this pot of tomato rice makes this one amazing meal in the comfort of your own homes!
Super Bowl Jambalaya
Yield: 8
Materials
- 3 tbsp olive oil
- ½ lb andouille sausage
- ½ lb smoked sausage
- 1 large onion
- 1 green bell pepper
- 1 red bell pepper
- 1 yellow bell pepper
- 2 stalks celery
- 2 cloves garlic
- 2 bay leaves
- 1 tsp salt
- 1 ½ tsp cayenne pepper
- 1 tsp lemon pepper
- 1 tsp Cajun seasoning
- 1 tbsp oregano
- 1 tsp white pepper
- 2 tsp black pepper
- 1 tsp granulated onion
- 1 tsp granulated garlic
- 2 tbsp chopped parsley
- 1 tsp thyme
- 1 tsp basil
- 2 tsp sugar
- ½ shallot
- 1 can diced tomatoes (14.5 oz size) fire roasted if available
- 2 cups marinara sauce
- ½ cup chopped green onion
- 4 cups shredded chicken from chicken breasts
- 2 cups large shrimp pieces
- 2 cups chicken broth
- 2 cups white rice
Instructions
- Cook chicken breasts in boiling water for 15 minutes. Remove from water and leave to cool.
- Heat 2 tbsp olive oil in Dutch oven over medium heat.
- Saute the sausages until brown. Remove from pot with slotted spoon and set aside.
- In the same pot, add 1 tbsp olive oil and saute onions, bell peppers, shallots, celery and garlic until tender. About 3 minutes. Stir in diced tomatoes and all spices. Cook for 10 minutes, stirring occasionally.
- Prepare rice in a separate pot.
- Add marinara sauce and broth to mixture. Bring to a boil, reduce heat and simmer for 20 minutes.
- While mixture is cooking, cut/pull chicken breasts into bite-size pieces.
- Add chicken and shrimp and simmer for another 10 minutes, or until most liquid is absorbed.
- After letting it cool slightly, serve over rice with green onions and/or cilantro topping.
