Heat Level: Medium
Category: Main Dish - Poultry, Side Dish - Pasta/Rice

INGREDIENTS:
  • 3 tbsp olive oil, divided
  • 2 boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 lb. andouille sausage, thinly sliced into rounds
  • 3 small bell peppers, cored and diced (I used a yellow, red and green bell pepper)
  • 2 stalks celery, diced
  • 1 jalapeño pepper, seeded and finely chopped
  • 1 white onion, diced
  • 4 cloves garlic, peeled and minced
  • 1 (14 oz) can crushed tomatoes
  • 3-4 cups chicken stock (add more stock as needed)
  • 1 + ½ cups uncooked long grain white rice
  • 2-3 tbsp Rustlin’ Rob’s Cajun Seasoning
  • 1 tsp dried thyme, crushed
  • 1 bay leaf
  • 1 lb raw large shrimp, peeled and devained
  • 1 cup thinly-sliced okra*
  • salt and black pepper to taste
  • optional garnishes: chopped fresh parsley, thinly-sliced green onions, hot sauce
DIRECTIONS:
  1. Heat 1 tablespoon oil in a stock pot (or a very large, deep sauté pan) over medium-high heat. Add chicken and sausage and sauté for 5-7 minutes, stirring occasionally, until the chicken is cooked through and the sausage is lightly browned. Transfer to a clean plate and set aside.
  2. Add the remaining 2 tablespoons oil to the stock pot. Add bell peppers, celery, jalapeño, onion and garlic. Sauté for 6 minutes, stirring occasionally, until onions are softened.
  3. Add the crushed tomatoes, chicken stock, rice, Cajun Seasoning, thyme, bay leaf, cooked chicken and sausage, and stir to combine. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is nearly cooked through, stirring often so that the rice does not burn.
  4. Add shrimp and okra, and stir to combine. Continue to simmer, stirring occasionally, until the shrimp are cooked through and pink. Remove and discard the bay leaf.
  5. Taste, season the jambalaya with salt, pepper, and additional Cajun seasoning if needed. (I typically add about 2 teaspoons salt and 1/2 teaspoon pepper.) Remove from heat.
  6. Serve warm with your desired garnishes. Or refrigerate and store in a sealed container for up to 3 days.

NOTE: Feel free to use fresh or frozen okra. If using frozen, make sure to thaw it before adding to the jambalaya.
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Rustlin Robs Gourmet Food

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