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    Home » Dinner

    New Orleans Jambalaya

    Apr 30, 2021 · Leave a Comment

    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

    Emma Essence
    Bold, flavorful New Orleans jambalaya that will transport you to bourbon street.
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 45 mins
    Course entree
    Cuisine Cajun, Creole, New Orleans
    Servings 8 servings

    Equipment

    • Large pot or Dutch oven

    Ingredients
      

    Cajun Seasoning

    • 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

    Jambalaya

    • 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

    Instructions
     

    • 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.
    Keyword Jambalaya

    « New Orleans Cold Brew Coffee
    Fresh Beignets with Strawberry Powdered Sugar »

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    hi there, i'm emma essence!

    I'm Emma & welcome to Essence Eats! Here you will find creative takes on classic comfort food recipes! From decadent desserts to warming soups, these recipes will give you all the cozy feelings.

    more about me →

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