This Jambalaya Rice Recipe was inspired from when I worked at a famous American restaurant and it tastes better than I remember, maybe because it is cooked fresh at home?!
Serves: 6-8 people
Prep Time: 15mins
Cooking Time: 40mins
Total Time: 55mins
3 tbsp. olive oil, divided
2 sticks of celery, trimmed and finely chopped
One onion, finely chopped
A red pepper, deseeded and diced
1 small yellow pepper, deseeded and diced
A green pepper, deseeded and diced
1-2 jalapeno peppers, deseeded and finely chopped
4 cloves garlic, finely chopped
2 boneless skinless chicken breasts, cut into bite-sized pieces
450g andouille sausage or chorizo, thinly sliced
700ml chicken stock
1 (400g) can chopped tomatoes
350g uncooked long grain white rice
2 tbsp. Cajun Spice Mix
1 bay leaf
1 tsp thyme, crushed
1/4 tsp cayenne pepper
450g raw shrimp, peeled and deveined
Salt and pepper, to taste
Chopped fresh parsley and/or thinly-sliced spring onions, for garnishes
To start, heat 2 tbsps. of olive oil in a sauté pan or deep saucepan over a medium-high heat.
Then add the chopped celery, onion, peppers, jalapeno and garlic and sauté for about 5 minutes, stirring occasionally, until the vegetables are soft.
Next, add the remaining 1 tbsp. of olive oil with the chicken and sausage, and mix together well. Continue sautéing for about 5 minutes, or until the chicken is no longer pink and slightl browned.
Now add the chicken stock, tomatoes, rice, Cajun seasoning, bay leaf, thyme, and cayenne, and mix it all together.
Once it starts boiling reduce the heat to a medium-low heat and then cover and simmer for about 25-30 minutes or until the rice is cooked. Don’t forget to stir regularly or the rice may burn on the bottom of the pan.
Once the rice is tender, add in the shrimp and stir to combine.
Let the mixture continue to simmer, stirring occasionally, until the shrimp are cooked and pink.
Remove the bay leaf and season with salt and pepper and some additional Cajun seasoning if needed and then remove from heat to rest.
Serve warm with the chopped parsley and/or the chopped spring onions.
If you want to keep it for another day, refrigerate and store in a sealed container for up to 3 days.