- 3 tablespoons of olive oil
- 1 large red onion, chopped
- 4 cloves of garlic, minced
- 1 orange or yellow pepper, chopped
- 2 stalks of celery, diced
- 1 jalapeño pepper, seeded (or not!) and diced
- 1 lb Andouille sausage, cooked and chopped up
- 2 boneless chicken breasts, cooked and shredded
- 1 – 14 oz can of diced tomatoes
- 2 Tablespoons Cajun seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper
- 1 teaspoon dried thyme
- 1 cup sliced okra
- 3 ½ cups chicken broth
- 1 lb uncooked jumbo shrimp, peeled and deveined
- 1 ½ cups of uncooked basmati rice 6 green onions, sliced (for garnish)
Add the olive oil to a large stock pot and allow it to heat up over medium heat. Add red onion, garlic, yellow or orange pepper (I switched out green pepper for a yellow or orange pepper, due to a lifetime ban I’ve placed on eating green peppers), celery, and jalapeño and sauté for 5-6 minutes or until vegetables have softened up. Add the sausage, shredded chicken, diced tomatoes, Cajun seasoning, salt, black pepper, crushed red peppers, and thyme and bring the mixture to a simmer. Add the okra and chicken broth, bring the whole pot back to a simmer and then stir in the shrimp and basmati rice. Keep the jambalaya on a solid simmer for one half hour. Garnish it with green onions if you’d like.
Laissez les bons temps rouler.
Hillary Danaher 