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The Best Jambalaya Recipe

This recipe for jambalaya is the best that I have ever tried. It is packed with flavor, and the dish turns out perfectly every time. If you have never made jambalaya before, this recipe is a great place to start. Trust me, you'll be hooked after just one bite!
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 5
Calories: 657
Ingredients Method

Ingredients
  

  • 4 tablespoons Olive oil divided
  • 2 chopped celery ribs
  • 1 medium-sized red onion diced
  • 3 small peppers combination green, red, yellow and orange, chopped
  • 1 jalapeno cored seeded, and diced
  • 4 garlic cloves minced or pressed
  • Salt and pepper
  • 2 skinless/boneless chicken breasts cut in bite-sized pieces
  • 1 14- ounce Eckrich Smoked Sausage Sliced
  • 3 cups chicken broth
  • 1 28 ounces can of crushed tomatoes
  • 2 cups long-grain rice
  • Homemade Cajun spice blend see ingredients below
  • 1 pound of raw shrimp deveined with tail removed
  • 1 + 1/4 cup okra
  • Green onions and fresh parsley leaves are optional garnishes
  • CAJUN SPICE BLUEND - MIX ALL THE INGREDIENTS
  • 1 teaspoonpaprika
  • 1 + 1/2 teaspoons sea salt
  • 1 teaspoon Black pepper
  • 1 teaspoon dried Oregano
  • 1/4 teaspoon dried Thyme
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon onion paste
  • 1 teaspoon cayenne pepper or lower if you don’t like spicy food!

Method
 

  1. Two tablespoons olive oil should be added to a large, heavy saucepan with a lid. Add the celery and bell peppers, onion, jalapeno and garlic. Toss the vegetables over medium heat until they become tender. This takes approximately four minutes on my gas stovetop.
  2. Salt and pepper the chicken pieces. Toss in two more tablespoons olive oil. Add the Eckrich Smoked Sausage and chicken to the pan. Continue to sauté everything until the chicken becomes almost cooked, but not pink.
  3. Mix in the chicken broth, crushed tomatoes and rice. Use a wooden spoon for mixing all the ingredients. Two bay leaves can be added. Cover the pan with a lid, and reduce the heat to medium-low. Let the jambalaya simmer for at least 5 minutes or until the rice is tender. This takes about 25 minutes on my stovetop. To prevent the jambalaya from burning, stir the ingredients every 4 to 5 minutes.
  4. Add the shrimp and okra. Cover the pan once more and let the shrimp cook for a few minutes. After the shrimp are cooked, take out the bay leaves. You can taste the soup and adjust the heat by adding some salt or cayenne pepper.
  5. Garnish your jambala with fresh parsley leaves and green onions. Enjoy!