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Recipe

Jambalaya with Shrimp and Sausages

Jambalaya is a favourite dish from the American south. It is famous for being a one-pot meal – meaning it cooks in a single pot – and feeding a crowd.

Prep
15 min
Cook
60 min
Jumbalaya shrimp sausage.jpg

Ingredients

  • 3 tbsp Olive Oil, divided
  • 2 Boneless Skinless Chicken Breasts, cut into bite-sized pieces
  • 1 lb Beef Sausage, thinly sliced into rounds
  • 3 Small Bell Peppers, cored and diced
  • 2 stalk Celery, diced
  • 1 Jalapeño Pepper, seeded and finely chopped
  • 1 White Onion, diced
  • 4 clove Garlic, peeled and minced
  • 14 oz Crushed Tomatoes
  • 3.5 cup Chicken Stock
  • 1.5 cup Sunwhite Medium Grain Rice, uncooked
  • 2 tbsp Cajun Seasoning
  • 1 tsp Dried Thyme, crushed
  • 0.25 tsp Cayenne Pepper
  • 1 Bay Leaf
  • 1 lb Raw Large Shrimp, peeled and deveined
  • 1 cup Okra, thinly-sliced
  • Kosher Salt And Freshly-Cracked Black Pepper
  • Optional Garnishes, chopped fresh parsley, thinly-sliced green onions, hot sauce

Method

  1. Heat up 1 tablespoon of oil in a stock pot (or a generously sized deep sauté pan) over medium-high heat. Toss in the chicken and sausage, and cook for 5-7 minutes, stirring occasionally, until the chicken is thoroughly cooked and the sausage is nicely browned. Shift to a pristine plate and set aside.
  2. Next, incorporate the remaining 2 tablespoons of oil into the stock pot. Add in the bell peppers, celery, jalapeño, onion, and garlic. Cook for 6 minutes, stirring intermittently, until the onions have softened.
  3. Introduce the crushed tomatoes, chicken stock, rice, Cajun seasoning, thyme, cayenne, bay leaf, and stir to unify. Maintain cooking until the concoction achieves a simmer. Then, lessen the heat to medium-low, cover and simmer for roughly 25-30 minutes, or until the rice is almost cooked, stirring every 5 minutes to avoid the rice from scorching.
  4. Introduce the crushed tomatoes, chicken stock, rice, Cajun seasoning, thyme, cayenne, bay leaf, and stir to unify. Maintain cooking until the concoction achieves a simmer. Then, lessen the heat to medium-low, cover and simmer for roughly 25-30 minutes, or until the rice is almost cooked, stirring every 5 minutes to avoid the rice from scorching.
  5. Introduce the crushed tomatoes, chicken stock, rice, Cajun seasoning, thyme, cayenne, bay leaf, and stir to unify. Maintain cooking until the concoction achieves a simmer. Then, lessen the heat to medium-low, cover and simmer for roughly 25-30 minutes, or until the rice is almost cooked, stirring every 5 minutes to avoid the rice from scorching.
  6. Serve hot with your preferred garnishes.

Ingredients

  • Olive Oil
  • Boneless Skinless Chicken Breasts
  • Beef Sausage
  • Small Bell Peppers
  • Celery
  • Jalapeño Pepper
  • White Onion
  • Garlic
  • Crushed Tomatoes
  • Chicken Stock
  • Sunwhite Medium Grain Rice
  • Cajun Seasoning
  • Dried Thyme
  • Cayenne Pepper
  • Bay Leaf
  • Raw Large Shrimp
  • Okra
  • Kosher Salt And Freshly-Cracked Black Pepper
  • Optional Garnishes

Method

  1. Heat up 1 tablespoon of oil in a stock pot (or a generously sized deep sauté pan) over medium-high heat. Toss in the chicken and sausage, and cook for 5-7 minutes, stirring occasionally, until the chicken is thoroughly cooked and the sausage is nicely browned. Shift to a pristine plate and set aside.
  2. Next, incorporate the remaining 2 tablespoons of oil into the stock pot. Add in the bell peppers, celery, jalapeño, onion, and garlic. Cook for 6 minutes, stirring intermittently, until the onions have softened.
  3. Introduce the crushed tomatoes, chicken stock, rice, Cajun seasoning, thyme, cayenne, bay leaf, and stir to unify. Maintain cooking until the concoction achieves a simmer. Then, lessen the heat to medium-low, cover and simmer for roughly 25-30 minutes, or until the rice is almost cooked, stirring every 5 minutes to avoid the rice from scorching.
  4. Introduce the crushed tomatoes, chicken stock, rice, Cajun seasoning, thyme, cayenne, bay leaf, and stir to unify. Maintain cooking until the concoction achieves a simmer. Then, lessen the heat to medium-low, cover and simmer for roughly 25-30 minutes, or until the rice is almost cooked, stirring every 5 minutes to avoid the rice from scorching.
  5. Introduce the crushed tomatoes, chicken stock, rice, Cajun seasoning, thyme, cayenne, bay leaf, and stir to unify. Maintain cooking until the concoction achieves a simmer. Then, lessen the heat to medium-low, cover and simmer for roughly 25-30 minutes, or until the rice is almost cooked, stirring every 5 minutes to avoid the rice from scorching.
  6. Serve hot with your preferred garnishes.