Ingredients

The following ingredients have 8 Servings
  • 2 tablespoons olive oil
  • 2 small onions (chopped)
  • 1 red bell pepper (chopped)
  • 2-3 serrano peppers (chopped)
  • 2-3 jalapeno peppers (chopped)
  • 2 stalks celery (chopped)
  • 6 cloves garlic (chopped)
  • 1 pound boneless, skinless chicken breast (chopped)
  • ½ pound andouille sausage (chopped – if you want to get REALLY meaty, add a whole pound!)
  • 3-4 tomatoes (chopped – about a pound)
  • 3 teaspoons spicy Cajun seasoning
  • 1 teaspoon dried oregano (I love Mexican oregano)
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 8 ounces tomato sauce
  • 1 cups chicken stock
  • 1 cup white rice
  • ½ pound shrimp (peeled and deveined)
  • 1 teaspoon olive oil
  • Chopped parsley for garnish
  • Your favorite hot sauce for serving

Instruction

  • Heat a large pan to medium heat. Add oil with onions, peppers and celery. Cook for 6-7 minutes, until softened. Add garlic, chicken and andouille sausage. Cook for 5 minutes, stirring often, until chicken is no longer pink and the sausage starts to cook through.
  • Add tomatoes and stir to break apart. Cook for 3 minutes. Add Cajun seasonings, oregano, basil, salt and pepper, tomato sauce and chicken stock. Stir.
  • At this point, if you’re looking for an EXTRA SPICY version, add in a few teaspoons of your favorite hot sauce. If not, omit. I would add it!
  • Stir in the white rice. Bring to a quick boil then reduce heat to a simmer. Cover and let simmer for 25-30 minutes, or until the rice is cooked and tender, to your preference.
  • Heat a small pan to medium heat and add oil. Season shrimp with salt, pepper and Cajun seasoning and saute a couple minutes each site, until cooked through. Stir them into the Jambalaya pot.
  • Serve Jambalaya into bowls and garnish with parsley. Add in extra hot sauce. Enjoy!