This is my picky-eater husband’s favorite dish. I know– weird, right? He HATES onions and avoids the kitchen when garlic is cooking. And yet he LOVES jambalaya. He likes the spice. And the combination of meats. He also likes rice. I really should make this more often!
Why don’t I make it more often? Well, this recipe makes A LOT of jambalaya. A huge pot full. And there’s just the two of us. I don’t like it as leftovers because I think the shrimp gets rubbery and the rice gets too mushy. But Ty likes the leftovers, so that’s good. 🙂
This dish is hearty, spicy, and warms you up from the inside out. It’s perfect for a cold winter’s day. Maybe we will make this a New Years tradition! Make it every New Years Eve to start the year out right. Ty would like that!
- 2 Tbsp olive oil, divided
- 1 lb chicken, cut into 1/2-inch cubes
- 1 tsp minced garlic
- 1 (14 oz.) smoked sauage, cut into 1/2-inch thick half-moons
- 1 green bell pepper, chopped
- 2 large carrots, chopped
- 3 ribs celery, chopped
- 2 (14 oz.) cans diced tomatoes
- 2 (14.5 oz.) cans chicken broth
- 1-1/4 cups water
- 1-2 Tbsp cajun seasoning
- 2 tsp hot sauce (Crystal is the best)
- 1-1/2 cups long grain rice
- 1/2 lb. peeled, de-veined shrimp
- In a large pot, heat 1 Tbsp oil over medium heat. Once the pan is hot, add the chicken and garlic. Cook until the chicken is browned, about 5 minutes. Remove the chicken from the pot along with any accumulated juices. Set aside.
- Add the sausage to the pot and cook until browned, stirring often, about 7 minutes. Don’t worry if the bottom of the pot turns black. That’s flavor, baby! Remove the sausage with a slotted spoon and set aside.
- Heat the remaining oil in the pot and add the carrots. Cook about 2 minutes, then add the celery and bell pepper. Continue to cook, stirring often, about 5 more minutes or until vegetables are crisp-tender. Remove from pot and set aside.
- Pour in the chicken broth, scraping up the browned bits from the bottom of the pot. Add the water, tomatoes and hot sauce. For a mild Jambalaya, add 1 Tbsp cajun seasoning; for medium, add 1-1/2 Tbsp cajun seasoning; for hot, add 2 Tbsp cajun seasoning. Bring to a boil.
- Stir in the rice and let cook for 15 minutes. Add the chicken, sausage, vegetables, and shrimp to the pot. Cook another 7 minutes, or until shrimp is opaque and the rice is tender. Serve immediately with more hot sauce, if desired.