Hey everyone! It is nice to come to the realization that making jambalaya does not have to be this lengthy process. When i was little- before I knew how to cook, my idea of jambalaya meant buying a box of ZATARANS and throwing a few shrimp in there and calling it a day lol…. But Noooooooo, Jambalaya is so much more and requires much less time when you do it homemade.
One thing to remember: The Holy Trinity: Celery, Bell Peppers and Onions. You cannot truly respect Louisiana cooking without knowing about The Holy Trinity!
This recipe can be used with shrimp, crab, lobster, etc. I just opted to do chicken and sausage because I wanted minimal ingredients to really taste my little experiment lol But next time, I will do langostine, shrimp, and crab meat!
- 3 stalks of celery chopped
- 1 whole onion diced
- an assortment of bell pepper chopped ( green, yellow and red).
- 2 cups of uncooked white rice
- 1 whole can of diced tomatoes
- 3 cups of chicken stock
- 2 tablespoons of cajun seasoning
- 1 tablespoon of crushed red pepper for spice
- 3 chicken breasts diced, seasoned with creole or cajun Louisiana seasoning
- 3-4 andouille sausage
In a skillet, heat olive oil on medium/high heat. Brown sausage and chicken. Remove from skillet after 5 minutes. Next Add and Saute veggies (onions, celery and bell pepper) until translucent/softened. About 10-15 minutes.
Next combine your diced tomatoes and chicken broth or stock. Cook down for 30 minutes or until rice is softened. Now is the time to add your seasoning….make sure you season to taste….remember…you can always add salt, but you cannot take it away!
And now…. ENJOY!