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