Categorized:

  • Beef and Pork
  • Main Dish
  • Poultry
  • Seafood

Tagged:

  • bell pepper
  • cayenne pepper
  • chicken
  • chicken broth
  • garlic
  • green onions
  • onions
  • oregano
  • paprika
  • parsley
  • rice
  • sausage
  • shrimp
  • thyme
  • tomatoes
Jambalaya - 1

Jambalaya

Ingredients

  • 1 Tbsp olive oil
  • 13 oz. andouille sausage, sliced into 1/4-inch thick rounds
  • 1 medium yellow onion, (1 3/4 cups)
  • 2 medium bell peppers, seeded and chopped (2 1/2 cups, preferably 1 red and 1 yellow)
  • 3 celery ribs, chopped (1 cup)
  • 4 garlic cloves, minced (1 1/2 Tbsp)
  • 3 cups low-sodium chicken broth, plus more as needed
  • 1 (14.5 oz) can crushed tomatoes*
  • 1 1/2 tsp paprika
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1/2 tsp cayenne pepper, less or more to taste**
  • Salt and freshly ground black pepper
  • 1 1/2 cups long grain white rice
  • 1 lb. large or extra large shrimp, peeled and deveined
  • 1 1/2 cups sliced okra, fresh or frozen, thawed (optional)
  • 2 cups shredded cooked chicken (I use rotisserie chicken)
  • 1/3 cup chopped green onions
  • 1/4 cup chopped fresh parsley, plus more for garnish if desired

Instructions

  • Preheat olive oil in a large pot over medium-high heat. Add sausage and cook, tossing occasionally until browned, about 5 - 6 minutes. Transfer to a plate lined with paper towels to drain, leave oil in pan.
  • Add onion, bell pepper, and celery to pot. Saute 6 minutes. Add garlic and saute 1 minute longer.
  • Pour in chicken broth, crushed tomatoes, paprika, thyme, oregano, cayenne pepper and season with salt and pepper to taste. Stir in cooked sausage and rice.
  • Bring mixture to a light boil over medium-high heat. Reduce heat to low heat, cover and simmer until rice is almost fully tender, about 20 - 25 minutes. Stir in a little extra broth as needed.
  • Stir in shrimp and okra, cover and continue to cook until shrimp have cooked through, about 4 - 5 minutes.
  • Stir in chicken, green onions and parsley. Serve immediately garnishing each serving with more parsley if desired.

Notes

  • *1 (14.5 oz) can petite diced tomatoes can be substituted.
  • **This is a spicy dish both from the cayenne pepper and the sausage. If you don’t like spicy food you can omit the cayenne pepper and use a different type of smoked sausage.
  • **For more heat you can also add a chopped jalapeno in when sautéing peppers or add a can of hot diced green chilis in when adding crushed tomatoes.
  • For another layer of flavor you can also add in cumin or chili powder to taste, or serve with lemon wedges for spritzing.
  • Recipe inspired by Southern Living

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