The Secret to Perfect Jambalaya (It’s All In The Pot)

By Cafe Delites · 60 min

Ingredients

Instructions

1. Heat 1 tablespoon of oil in a large pot or Dutch oven over medium heat. Season the sausage and chicken with half of the Cajun seasoning.
2. Brown the sausage in the oil, remove with a slotted spoon and set aside. Add the remaining oil and sauté the chicken until lightly browned, then remove and set aside.
3. Sauté the onion, bell peppers and celery until the onion is soft and transparent. Add the garlic and cook until fragrant, about 30 seconds.
4. Stir in the crushed tomatoes and season with salt, black pepper, thyme, oregano, red pepper flakes (or Cayenne powder), hot pepper sauce, Worcestershire sauce and the remaining Cajun seasoning. Add the okra (or file powder), chicken and sausage, and cook for 5 minutes, stirring occasionally.
5. Add the rice and chicken broth, bring to a boil, then reduce to low-medium. Cover and simmer for 20 to 25 minutes, stirring occasionally, until the liquid is absorbed and the rice is cooked.
6. Place the shrimp on top of the mixture, gently stir it through, cover and simmer, stirring occasionally, until the shrimp are cooked through and pink.
7. Adjust seasoning with a little extra salt and pepper if needed, then remove from heat. Add extra hot sauce, Cayenne or Cajun seasoning to adjust the heat. Serve right away with sliced green onions and parsley.

Summarized from Cafe Delites's video. Watch it for the details.

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