Jumbalaya, as the name suggests is a mixture of a variety of veggies, meats and shrimp. I love to make one pot meals due to its convenience in a busy schedule. Its whole and hearty.
Olive oil – 3 Tbsp.
Celery(chopped)- 4 sticks
Onion(diced) – 1
Red bell pepper(diced) – 1
Yellow bell pepper (diced) – 1
Green bell pepper(diced) -1
Jalapeno peppers (seeded and chopped) – 1 or 2 acc to taste
Garlic (minced) – 4 cloves
Chicken breasts(boneless skinless) – 2 (cut into small pieces)
Andouille sausage, thinly sliced into rounds – 1 lb
Chicken stock – 3 cups
Crushed tomatoes – One 14 oz can
Uncooked white rice – 1 1/2 cups
Cajun Spice – 3 to 4 Tbsp.
Bay leaf – 1
Thyme, crushed – 1 tsp
Cayenne pepper – 1/4 tsp.
Raw shrimp, peeled and deveined – 1 lb
salt and pepper – to taste
Heat 2 tbsp of olive oil in a large pan
Saute celery, onion, bell peppers, jalapeno and garlic for around 5 minutes till the vegetables are soft.
Add the rest of the olive oil, chicken and sausage and stir well. Saute for another 5 minutes till the chicken is slightly cooked and no longer pink.
Add the chicken stock, tomatoes, rice, Cajun spice, cayenne pepper pw, bay leaf and thyme and 1/2 cup of water. Mix well.
Reduce the heat to low. Cover and cook for 25-30 minutes until the rice is cooked. Stir occasionally so that it does not get burnt.
Once the rice gets cooked, add in the shrimp and simmer for another ten minutes.
Season with salt, pepper and more cajun spice if needed.