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Jambalaya

Jambalaya

Course: Main Course
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 8 servings
Spicy rice and meats in a cajun sauce
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Ingredients

  • 2 links Cajun sausage or andouille
  • 4 strips Bacon
  • 2 each Chicken breast, boneless, skinless cut into 1" pieces
  • 1 medium Onion chopped in 1/4" dice
  • 1 each Bell Pepper chopped in 1/4" dice
  • 1 stalk Celery chopped in 1/4" dice
  • 2 cloves Garlic chopped finely
  • 2 15.5 ounce cans Chopped tomatoes with juice
  • 6 cups Chicken Stock
  • 1 large Bay Leaf
  • 1 teaspoon Cayenne Pepper
  • 1 teaspoon Thyme Leaves
  • 1 teaspoon Paprika
  • 2 cups Rice long-grain
  • 1 pound Shrimp
  • 4 each Scallions Chopped

Instructions

  • In a large Dutch oven or soup pot, cook bacon and sausage until lightly browned, 7 to 10 minutes, stirring occasionally. Ad chicken and season with salt and pepper. Cook until chicken is lightly browned and mostly cooked through.
  • Add onion, pepper and celery and cook until soft, 8 to 10 minutes. Stir in garlic and cook for another minute.
  • Add rice and spices; stir to mix. Add tomatoes and chicken stock and bring to a boil. Reduce heat to low, cover pot and simmer for 20 minutes until rice is tender.
  • Add shrimp and green onions. Cook an additional seven to ten minutes until shrimp is cooked through. (It should be pink and no longer translucent.)  Remove bay leaves and serve.