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New Orleans Jambalaya

Emma Essence
Bold, flavorful New Orleans jambalaya that will transport you to bourbon street.
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Prep Time 15 minutes
Cook Time 45 minutes
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