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Jambalaya Recipe





2 tablespoons olive oil, divided

1 tablespoon Cajun seasoning

8 ounces andouille sausage, sliced into rounds

1 pound boneless skinless chicken thighs, cut into 1-inch pieces

1 medium sweet onion, diced

1 small red bell pepper, diced

1 orange bell pepper, diced

2 stalks celery, diced

4 cloves garlic, minced

1 16-ounce can crushed fire-roasted Italian tomatoes

1 cup frozen okra

1/2 teaspoon red pepper flakes

1/2 teaspoon ground black pepper

1 teaspoon salt

1/2 teaspoon hot pepper sauce

2 teaspoons Worcestershire sauce

1 teaspoon file powder

1 cup uncooked white rice

2 1/2 cups chicken broth

1 pound uncooked large shrimp, peeled and deveined


1 Dutch oven


  1. I heat 1 tablespoon of olive oil in a large heavy Dutch oven over medium heat.
  2. I season the sausage and chicken pieces with Cajun seasoning.
  3. I sauté the sausage until browned. I remove it with a slotted spoon and set it aside.
  4. I add the remaining olive oil and sauté the chicken until lightly browned on all sides. I remove it with a slotted spoon and set it aside.
  5. I add the onion to the pan and sauté the onion, bell pepper, celery, and garlic until tender.
  6. I stir in crushed tomatoes, okra, red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce, and file powder.
  7. I return the chicken and sausage to the pan, stirring to combine. I cook for 10 minutes, stirring occasionally.
  8. I add the rice and chicken stock, stirring to combine. I bring the jambalaya to a boil, then reduce heat.
  9. I add the shrimp and simmer for 20 to 25 minutes, or until the liquid is almost fully absorbed and the rice is tender.
  10. I serve immediately.
See also  Ground Beef with Potatoes

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