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Easy Homemade Jambalaya

Jambalaya

A savory spicy warm you up one pot, one bowl meal.

Servings 6 servings

Ingredients

  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 large onion diced
  • 1 tbsp minced garlic
  • 1/2 tsp salt
  • 1/2 pound smoked andouille sausage sliced in 1/8 inch thick rounds
  • 1 pound boneless chicken raw or leftover baked chicken can be used
  • 1 large green pepper diced
  • 2 cups celery diced small
  • 1 cup diced tomatoes fresh or canned
  • 3 cups chicken broth
  • 1 cup rice
  • 1/2-1 pound shrimp peeled, deveined and rinsed I used large uncooked shrimp

Spice mix

  • 3 tsp paprika
  • 1 tsp cayenne pepper
  • 1 tsp onion powder
  • 1 tsp ground white pepper
  • 1/2 tsp ground black pepper
  • 1 tsp ground oregano
  • 1/2 tsp ground thyme
  • 4 bay leaves
  • 1 tsp salt

Instructions

Spice Mix

  1. In small dish, add all spices and mix gently to avoid breaking bay leaves.  Set aside. This will make several tsps of spice mix.  If you do not use all of the spice mix, it can be saved in a plastic storage bag for another batch of Jambalaya.

Spice Mix Alternative

  1. If you don't have or do not want to purchase all of the spices for the spice mix, you can use a premixed Cajun Spice mix found in most large grocery stores.

Jambalaya

  1. In dutch oven melt butter and add olive oil over med high heat.  Add onion stirring frequently until lightly browned.  The browning and the "stuff" that gets stuck on the pan adds so much to the flavor.

  2. Add sausage, chicken and garlic.  Continue stirring and cook until sausage and chicken are also browned.

  3. Add green pepper and celery. Sprinkle 2 tsps seasoning mix with at least 2 of the bay leaves,(or add 2 tsp. cajun seasoning if using instead). Stir well and continue stirring and cooking until celery and green pepper are starting to soften.

  4. Add chicken broth.  Stir well and scrape any of the bits of browned "stuff" off of sides and bottom of pan. Add tomatoes, and rice. Stir well.  

  5. Taste for  desired spiciness level and add more of the spice mix if desired. I added an addition 1 1/2 tsp of spice mix.  My family likes spicy food :)

  6. Cover and cook on low stirring often to prevent sticking to bottom of dutch oven until liquid is absorbed, about 15 minutes.

  7. Add shrimp when just about all the liquid is absorbed and cook for the last 5 min.  Serve with cornbread or a good crusty bread.

Recipe Notes

This recipe can easily be doubled to make enough for a small crowd :) Enjoy!!