I have to admit, I was skeptical. I’ve only made jambalaya once before and when I did, I cooked it for hours.
I’m also a huge fan of smoked sausage/keilbasa so I was a bit afraid of trying it with chicken.
I thought there was NO way this would be as flavorful as before but boy was I wrong.
This is some of the best jambalaya I have had in a long time and it only takes an hour.
What You Need:
- 3 Tablespoons Olive Oil
- 1 White Onion – Chopped
- 2 Ribs of Celery – Chopped
- 1 Red Bell Pepper – Cored & Chopped
- 1 Green Bell Pepper – Cored & Chopped
- 1 Yellow Bell Pepper – Cored & Chopped
- 4 Cloves Chopped Garlic
- 1 (14 oz) Can Crushed Tomatoes
- 2 Tablespoons Cajun Seasoning
- ¼ Teaspoon Cayenne Pepper
- 1 Teaspoon Thyme
- Salt & Pepper
- 1 Bay Leaf
- 3 Cups Chicken Broth
- 1 ½ Long Grain Brown Rice
- 2 Chicken Breast -Boneless/Skinless diced
- 1 lb Chicken Sausage – cut into thin round slices
- 1 lb Raw Shrimp – Peeled and Deveined
- Heat two tablespoons of oil in skillet over medium heat. Add celery,onion, peppers, garlic. Sauté for five minutes or until softened.
- Add remaining oil ,chicken and sausage to pan. Stir occasionally and cook for 5 more minutes or until chicken is no longer pink.
- Add chicken broth, crushed tomatoes, rice, bay leaf, cayenne pepper, cajun seasoning and thyme. Stir together.
- Reduce to medium low heat. Place lid over pan for 25-30 minutes or until rice is cooked. Make sure to stir frequently to prevent rice from sticking to the pan.
- Remove Bay Leaf, add shrimp, stir and continue to cook for 3-5 minutes until shrimp is pink.
- Add salt and pepper to taste and serve.
I added some Frank’s Red Hot and used some bread to eat it with.
You can always add or use less Cajun seasoning if you find it to be too spicy.
It made me wonder – is a jambalaya sandwich a thing? It should be because it’s delicious.
Here are some pictures of the process.
And we’re done: