
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 4
INGREDIENTS
- 1 cup chopped onion
- 1 cup chopped red or green bell pepper
- 15 oz canned diced tomatoes in juice
- 1 cup sliced okra fresh or frozen
- 3 clove garlic chopped
- 1 1/2 cups white rice
- 4 cups chicken stock
- 4 chicken thighs cut into chunks
- 12 large raw shrimp – peeled and cleaned
- 6 ounces Andouille sausage – sliced
- olive oil for sauteing
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
CAJUN SEASONING
- 2 1/2 tablespoons paprika
- 2 tablespoons granulated garlic
- 1 tablespoon sea salt
- 1 tablespoon granulated onion
- 1 tablespoon black pepper
- 1 tablespoon oregano
- 1 tablespoon thyme
- 2 tablespoons chopped parsley for garnish
INSTRUCTIONS
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Combine spices and mix well.
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dredge chicken and shrimp in cajun seasonings and set aside
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In a large hot skillet add olive oil
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Add the garlic, onions, peppers, and saute over medium high heat for 3-4 minutes
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Add in rice and continue to saute for another few minutes, lowering heat to medium, adding more olive oil if needed
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Add chicken stock, tomatoes, okra, Worcestershire and hot sauce. Turn heat down to med low and cover and allow to simmer for 10 – 12 minutes
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Occasionally stir mixture to make sure all of the ingredients are well blended and not sticking to the pan.
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Add chicken and andouille sausage to pan cover and allow to cook for an additional 8-10 minutes on medium low.
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Add Shrimp to Jambalaya and continue cooking over medium heat for 5 minutes or until shrimp are fully cooked.
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*if more liquid is needed anytime during the cooking process add in more stock or water.
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*an additional can of tomatoes may also be added.
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Place in a large serving dish arranging shrimp and sausage, sprinkling with chopped parsley.
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Serve and enjoy