Spicy Cajun-Style Jambalaya
Yield
4
RECIPE Ingredients
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 10 Gulf White Shrimp, peeled
- 2 Organic Boneless Skinless Chicken Breasts, cut into 1” pieces
- Coarse salt & freshly ground black pepper
- 4 tablespoons olive oil, divided use
- ½ medium onion, diced
- 1 medium green bell pepper, seeded and diced
- 1 medium yellow bell pepper, seeded and diced
- 2 ribs celery, diced
- 2 cloves garlic, finely chopped
- ¼ cup diced Tasso Ham
- 3 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce, we like Cholula
- 1 cup long-grain rice
- 3 bay leaves
- 3 cups chicken stock
- 1 link Andouille Sausage,¼” slices
Recipe notes
This one-pot jambalaya recipe is satisfying and super easy to make. Quick-cooking chicken, shrimp, andouille sausage, and tasso ham create a hearty meal with layers of flavor and texture.
RECIPE Preparation
- In a small bowl, stir together paprika, garlic powder, onion powder, cayenne, oregano, and thyme. Place the chicken and shrimp into a medium bowl. Add spice mixture, season with salt and pepper. Toss until chicken and shrimp are completely coated with the seasoning.
- In a large, heavy pot or Dutch oven, heat half of the olive oil over medium-high flame. Add chicken and shrimp mixture, sauté until just cooked through, about 5 minutes. Remove with a slotted spoon and set aside. Add the rest of the olive oil to the same pot, along with the onion, peppers, and celery; sauté about 3 minutes. Stir in garlic and Tasso; continue to cook about 1 minute more. Add tomato paste, Worcestershire sauce, hot sauce, and rice, stirring to coat well; cook about 2 minutes. Add bay leaves and stir in chicken stock. Bring mixture to a boil then turn the temperature down to just hold a simmer. Cook until rice is just tender, about 15 minutes. Stir in chicken and shrimp mixture and andouille sausage. Cook about 10 minutes more. Taste for seasoning, adding salt and/or pepper, if needed. Serve.
