Jambalaya

  • Prep + Cook Time
    55 Minutes
  • Servings
    8
  • Calories
    583
  • Nutritional Information
    • 23 g FAt
    • 8 g Sat. FAt
    • 69 g CArbs
    • 6 g Fiber
    • 6 g sugars
    • 29 g proteins

Ingredients

    3 Tbsp. olive oil
    2 Stalks celery, chopped
    1 white onion, diced
    1 small red bell pepper, cored and diced
    1 small yellow bell pepper, cored and diced
    1 small green bell pepper, cored and diced
    1-2 jalapeno peppers, seeded and finely chopped ( + / – less to taste)
    4 cloves garlic, minced
    2 Forester Farmer’s Market® boneless skinless chicken breasts, cut into bite-sized pieces
    1 lb. andouille sausage, thinly sliced into rounds
    3 cups chicken stock
    1 (14 oz.) can crushed tomatoes
    1 1/2 cups uncooked white or brown rice
    2 Tbsp. Cajun or Creole seasoning (**more/less to taste, see note below)
    1 bay leaf
    1 tsp. thyme, crushed
    1/4 tsp. cayenne pepper
    1 lb. raw shrimp, peeled and deveined
    salt and pepper
    (optional) 1 cup thinly-sliced okra
    (optional garnishes: chopped fresh parsley, thinly-sliced green onions, hot sauce)

Ingredients

Preparation

    Heat 2 tablespoons of olive oil in a large sauté pan over medium-high heat. Add celery, onion, bell peppers, jalapeno and garlic. Sauté for about 5 minutes, stirring occasionally, until the vegetables are soft and mostly cooked. Add the remaining tablespoon of olive oil, chicken and sausage, and stir to combine. Continue sautéing for an additional 5 minutes, or until the chicken is no longer pink and mostly cooked.

    Add the chicken stock, tomatoes, rice, Cajun spice, bay leaf, thyme, and cayenne, and stir to combine. Reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is cooked, stirring occasionally. (Don’t forget to stir, or the rice may burn on the bottom of the pan.)

    Once the rice is tender, add in the shrimp and okra and stir to combine. Let the mixture continue to simmer, stirring occasionally, until the shrimp are cooked and pink. Remove bay leaf and season the jambalaya with salt and pepper and hot sauce and additional Cajun/Creole seasoning if needed. Remove from heat and serve with optional garnishes if desired.

    The great thing about Jambalaya is if you desire more heat you can add additional hot sauce, jalapenos or seasoning to give you the kick you’re looking for.

Preparation