Jambalaya is one of those comfort foods I adore. I love the kick of spiciness to this dish and I love bringing this for lunch the next day. This dish is full of flavours and all the ingredients pair perfectly well together. It’s also one of those dishes your family would love, or your friends would ask you for the recipe after you make it for them at the cottage. My mouth is literally watering as I am typing this blog post…
By the way, it is totally okay to replace or omit some of the ingredients with anything you’d like! I simply got inspired by GimmeSomeOven‘s wonderful recipe that I found on Pinterest. In case you were wondering where I get my recipe ideas from, it is mainly from browsing on Pinterest! This is what I love about homecooking, you can be creative and add or omit any ingredients you desire! It’s so much fun to experiment in the kitchen! There are so many possibilities, and no wrong ways of doing it! So go to your kitchen and start chopping! 😀
Prep Time: 15 m Cook Time: 40 m Yield: 8 servings
- 2 tablespoons olive oil (divided)
- 2 ribs celery, chopped
- 1 red onion, diced
- 1 red, yellow, green bell peppers, diced
- 1-2 jalapeno peppers, seeded, finely chopped
- 5 cloves garlic, minced
- 2 boneless chicken breasts, bite sized pieces
- 1 pound chorizo sausage, thinly sliced
- 1 (14 ounces) can crushed tomatoes
- 1 1/2 uncooked rice of your choice
- 1 tablespoon Cajun seasoning
- 2 bay leaves
- 1 teaspoon thyme
- 1 teaspoon cayenne pepper
- 1 pound raw shrimp, peeled and de-veined
- 1 cup okra, thinly sliced
- 3 cups water
- salt and pepper to taste
- Parlsey (optional garnish)
- Add 1 tablespoon of olive oil to a stock pot or large/deep saute pan over medium-high heat. Add the garlic, celery, onion, and bell peppers. Saute for about 5 minutes, stirring occasionally.
- Add the remaining tablespoon of olive oil, chicken, and sausage and stir to combine. everything. Continue sauteing for 5 more minutes, or until the chicken is no longer pink.
- Add the tomatoes, water, rice, Cajun seasoning, bay leaves, thyme, cayenne, and stir to combine. Reduce heat to medium-low and simmer for about 30 minutes, or until the rice is full cooked, stirring occasionally so the rice doesn’t burn.
- Next, add the shrimp, jalapenos, okra, and stir. Allow everything to simmer until the shrimp is cooked and pink.
- Remove bay leaves and season with salt and pepper, and top with parsley if you wish.