You can’t go to New Orleans without having some showstopper Jambalaya. The flavors are bold, robust… classic creole! The aroma of a pot of this stewing on your stove will have all your neighbors knocking at your door. And trust me, you will have some to spare!
This delicious meal takes only one pot and allows you to have a lot of time with family or friends while it’s cooking. The perfect jambalaya starts with the perfect cajun seasoning, featuring lots of paprika, garlic, cayenne, and oregano. There’s is also some spice added from the andouille sausage, which seeps into the chunks of chicken and juicy shrimp. Okra has a sweet, grassy flavor that gives this jambalaya that distinct New Orleans taste.
When I am making classic cuisine from another state, I really like to transport myself there… listen to that jazz music, shimmy dance around the kitchen, sprinkle in that extra spice! Before you know it, you will have a big scrumptious pot of flavorful jambalaya!
New Orleans Jambalaya
- Large pot or Dutch oven
- 2 teaspoons sea salt
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon cayenne
- 1 teaspoon oregano
- 1 teaspoon dried thyme
- ½ teaspoon red pepper flakes
- 3 tablespoons olive oil
- Prepared Cajun seasoning
- 3 links andouille sausage sliced
- 1 pound boneless skinless chicken breasts cut into 1 inch chunks
- 1 large white onion diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 2 stalks celery diced
- 4 cloves garlic minced
- 14 ounces can of crushed tomatoes
- ½ teaspoon hot sauce
- 2 teaspoons Worcestershire sauce
- 1 cup thinly sliced okra
- 1 ½ cups white rice
- 3 cups chicken broth
- 1 pound raw shrimp peeled, deveined
- Green onions chopped
- Fresh parsley chopped
- First, prepare the cajun seasoning. Mix all of the ingredients in a small bowl. Set aside.
- In a large pot or dutch oven, heat 1 tablespoon of olive oil over medium heat. Season the sausage and chicken with about ¼ of the cajun seasoning. Add the chicken and sausage to the pot and cook until browned. Then using a slotted spoon, remove the chicken and sausage from the pot. Set aside.
- Next add the onion, celery, and bell pepper to the pot. Add another ¼ of the cajun seasoning. Cook for about 5 minutes or until the vegetables are softened. Then add the garlic and cook until fragrant for about 30 seconds.
- Now add the tomatoes, hot sauce, Worcestershire sauce, and remaining cajun seasoning. Stir in the okra slices, chicken, and sausage. Cook for 5 minutes, occasionally stirring.
- Add the chicken broth and rice, bring to a boil. Reduce the heat to medium-low and simmer for about 25 minutes until the broth is absorbed. The consistency should be stew-like and very thick.
- Lastly, place the shrimp on top of the jambalaya, lightly stir in, and cover with a lid. Let cook for about 6 minutes until the shrimp are thoroughly cooked and tender.
- Top with green onions and parsley. Serve warm.