Jambalaya
with Chicken Sausage and Shrimp
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One of our favorite one pot go-to meals! Our family loves Jambalaya. This is a milder version of this classic dish, you can add some more heat to individual servings. This is a simple yet delicious recipe we think you will enjoy!
• 1 LB Boneless Skinless Chicken Thighs
• 1 LB Smoked Sausage
• 1 LB Medium Shrimp
• 2 TBSP Olive Oil
• 1 TSP Black Pepper
• 1 TSP Salt
• 3 TSP of Cajun Seasoning
• 2 TSP of Creole Seasoning
• 2 Bell Peppers
• 3 Celery Stalks
• 2 Small Onions
• 6 Cloves of Minced Garlic
• 2 15oz. Cans of Fire Roasted Tomatoes
• 3 Cups of Chicken Stock
• 2 Cups of Long Grain Rice
Clean any excess fat off the chicken and dice into 1 inch cubes.
Slice the smoked sausage into thin pieces.
In a large Dutch oven heat your olive oil.
Add in the chicken, season with a teaspoon of the Cajun seasoning and brown.
Once brown, add the sausage with a pinch of salt and pepper.
While the meat is browning, dice your onions, celery and peppers.
Remove the meat from the pot and sauté the vegetables until tender.
Add the garlic at this point so you do not burn.
Place the meat back into the Dutch oven and mix with the trinity.
Add tomatoes, stock and rice along with the remaining seasonings and cover to bring to a simmer.
Once the Jambalaya is simmering, add the shrimp, mix well.
Cover the pot on medium low and heat for 30-35 mins or until done.
Remove from heat and let sit for 10-15 mins.
Mix well and serve!
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