Spicy Jambalaya is a vibrant and flavorful one-pot dish that originates from Louisiana Creole cuisine, blending a variety of meats, seafood, vegetables, and rice with bold spices and seasonings. Traditionally, it starts with a base of aromatic vegetables like onions, bell peppers, and celery, sautéed in oil or butter until softened. Next, a combination of proteins such as smoked sausage, chicken, shrimp, or even crawfish is added to the pot, along with long-grain rice, diced tomatoes, and a rich broth or stock. The key to its spicy kick comes from a robust blend of Cajun or Creole seasonings, which typically include ingredients like paprika, cayenne pepper, thyme, and bay leaves. As the jambalaya simmers, the flavors meld together, creating a deliciously spicy and hearty dish with a satisfyingly complex taste. Garnished with fresh parsley or green onions for a burst of freshness, Spicy Jambalaya is a beloved Southern classic that’s perfect for sharing with family and friends.
Ingredients:
2 tablespoons olive oil
2 small onions, chopped
2 to 3 jalapeno peppers, chopped (optional, for extra spice use serranos)
2 stalks celery, chopped
6 cloves garlic, chopped
1 pound boneless, skinless chicken breast, chopped
1/2 pound andouille sausage, chopped (add a whole pound for extra meatiness)
3 to 4 tomatoes, chopped (about a pound)
1 tablespoon Cajun seasoning (adjust to taste)
1 teaspoon dried oregano (preferably Mexican)
1 teaspoon dried basil
Salt and pepper to taste
8 ounces tomato sauce
1 cup chicken stock
1 cup white rice (use long grain, add another cup with 2 cups stock if more servings are desired)
1/2 pound shrimp, peeled and deveined
1 teaspoon olive oil (for shrimp)
Chopped parsley, for garnish
Hot sauce, for serving
Directions:
Heat a large pan over medium. Add oil, onions, bell pepper, and celery. Cook for 6-7 minutes until softened.
Incorporate garlic, chicken, and sausage. Cook for 5 minutes, until chicken is no longer pink.
Mix in tomatoes, breaking them apart. Cook for 3 minutes.
Add Cajun seasoning, oregano, basil, salt, pepper, tomato sauce, and chicken stock. Stir well.
If desiring extra spice, add hot sauce now.
Stir in rice. Bring to a boil, then simmer covered for 25-30 minutes, until rice is tender.
In a separate pan, heat oil over medium. Season shrimp with salt, pepper, and Cajun seasoning. Sauté until cooked, then add to the pot.
Serve garnished with parsley and additional hot sauce if desired.
Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes
Kcal: 332 kcal | Servings: 8 servings
