Jambalaya is popular dish you'll find in Creole and Cajun cuisines. It has ingredients similar to Gumbo and Etouffee but easier to prepare.
- 1 pound of boneless skinless chicken, cut into small pieces
- 1 pound andouille sausage, sliced
- 1 pound raw shrimp, peeled and deveined
- 1 can crushed tomatoes
- 3 tablespoons olive oil
- 1 cup cut okra
- 2 stalks celery, chopped
- 1 onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 green bell pepper, diced
- 1-2 jalapeno peppers, finely chopped
- 4 cloves garlic, minced
- 3 cups chicken stock
- 1 1/2 cups white rice, uncooked
- 2 tablespoons Seasonest Original Seasoning
- 1 bay leaf
- 1 teaspoons thyme, crushed
- hot sauce
- scallions and/or parsley for garnish
- Heat olive oil in a large pot at medium-high heat. Add celery, onion, bell peppers, garlic and jalapeno. Saute vegetables until they are soft.
- Add chicken and sausage. Continue sauteing until chicken is done.
- Add in the chicken stock, tomatoes, rice, Seasonest Original Seasoning, bay leaf, thyme, and cayenne. Stir and then reduce heat to a simmer until the rice is cooked. Stir occasionally to prevent sticking on bottom of pot.
- Saute okra in oil to remove slimy texture.
- When rice is almost done, stir in shrimp and okra. Simmer until shrimp turn pink. Season the jambalaya with more Seasonest Original Seasoning or hot sauce if more kick is needed. Remove bay leaf.
- Garnish with chopped scallions and/or chopped fresh parsley
Seasonest Original Seasoning Blend
Our family fell in love with the Cajun and Creole seasoning and this blend became the inspiration for our company. It is a favorite in our online community because of the delicious New Orleans flavor. It can add flavor to just about anything, especially Salmon.