Monday, August 9, 2021

 Easy Cajun Jambalaya


2 tablespoons olive oil

2 small onions chopped

1 red bell pepper chopped

2-3 serrano peppers chopped

2-3 jalapeno peppers chopped

2 stalks celery chopped

6 cloves garlic chopped

1 boneless skinless chicken breast, chopped

½ pound andouille sausage chopped – if you want to get REALLY meaty, add a whole pound!

3-4 tomatoes chopped – about a pound

1 teaspoon dried Mexican oregano

1 teaspoon dried basil

Salt and pepper to taste

8 ounces tomato sauce

1 cups chicken stock

1 cup white rice I used a long grain - I only used 1 cup here, but you can fit 2 if you want the meal to feed more. If you do, add more stock.

½ pound shrimp peeled and deveined

3 teaspoons spicy Cajun seasoning

1 teaspoon olive oil

Chopped parsley for garnish

Your favorite hot sauce for serving


Heat a large pan to medium heat. Add oil with onions, peppers and celery. Cook for 6-7 minutes, until softened. Add garlic, chicken and andouille sausage. Cook for 5 minutes, stirring often, until chicken is no longer pink and the sausage starts to cook through.

Add tomatoes and stir to break apart. Cook for 3 minutes. Add oregano, basil, salt and pepper, tomato sauce and chicken stock. Stir.

At this point, if you’re looking for an EXTRA SPICY version, add in a few teaspoons of your favorite hot sauce. If not, omit. I would add it!

Stir in the white rice. Bring to a quick boil then reduce heat to a simmer. Cover and let simmer for 25-30 minutes, or until the rice is cooked and tender, to your preference.

Heat a small pan to medium heat and add oil. Season shrimp with salt, pepper and Cajun seasoning and saute a couple minutes each site, until cooked through. Stir them into the Jambalaya pot.

Serve Jambalaya into bowls and garnish with parsley. Add in extra hot sauce. Enjoy!

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