Jambalaya is the perfect one-pot meal, chock full of proteins and veggies in a rich and spicy broth. This “red jambalaya” is the tomato based Creole version. Cajun jambalaya is often referred to as “brown” jambalaya because it’s made without tomatoes. And then there’s gumbo which is made with a roux. Well, however you celebrate Fat Tuesday….make the cooking easy. In a dutch oven, meats are first browned, then are onions added to caramelize. Next comes bell pepper and celery which are cooked until soft. The tomatoes (and their juices) and rice are added last, before the pot is covered to let the rice cook. And there it is….dinner is served in less than an hour. Queue the parade.
Creole Jambalaya
Serves 6 – 8
3 tablespoons cooking oil, divided
2 tablespoons Cajun seasoning, (I used Emeril’s)
10 ounces andouille sausage, sliced
1 pound boneless skinless chicken breasts or thighs, cut into 1 inch pieces
1 onion, diced
1 small green bell pepper (capsicum), seeded and diced
1 small red bell pepper (capsicum), seeded and diced
2 stalks celery, chopped
4 cloves garlic, minced
14 ounces can crushed tomatoes
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon each dried thyme and dried oregano
1/2 teaspoon red pepper flakes
1/2 teaspoon hot pepper sauce
2 teaspoons Worcestershire sauce
1 cup thinly sliced okra
1 1/2 cups uncooked white rice
3 cups low sodium chicken broth
1 pound raw shrimp/prawns tails on or off, peeled and deveined
Sliced green onions and chopped parsley, to garnish
Heat 1 tablespoon of oil in a large pot or Dutch oven over medium heat. Season the sausage and chicken pieces with half of the Cajun seasoning.
Brown sausage in the hot oil; remove and set aside. Add remaining oil to the pot and sauté chicken until lightly browned. Remove and set aside.
Sauté the onion, bell pepper and celery until onion is soft and transparent. Add the garlic and cook until fragrant (30 seconds).
Stir in the tomatoes; season with salt, pepper, thyme, oregano, red pepper flakes, hot pepper sauce, Worcestershire sauce, and the remaining Cajun seasoning. Stir in the okra slices, chicken and sausage. Cook for 5 minutes, while stirring occasionally.
Add in the rice and chicken broth, bring to a boil, then reduce heat to low-medium. Cover and let simmer for about 20 to 25 minutes, or until liquid is absorbed and rice is cooked, stir occasionally.
Place the shrimp on top of the Jambalaya mixture, stir through gently and cover with lid. Allow to simmer while stirring occasionally, until the shrimp are cooked through and pink (about 5-6 minutes, depending on the size).
Season with a little extra salt and pepper if needed and remove from heat. Adjust heat with extra hot sauce, Cayenne pepper or Cajun seasoning. Serve immediately with sliced green onions and/or parsley.
Refrigerate leftovers for up to 3 days.
Adapted from: Cafe Delites
