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Jambalaya in less than 30 mins

Prep

Cook

Total

Yield 5 servings

This flavorful southern classic comes together in 30 mins thanks to the use of already prepared rice. Chicken, Shrimp, and sausage jambalaya! 

Ingredients

Instructions

  1. In a large heavy bottom pot or skillet (with high sides) heat up the oil and brown the sausage; About 3 mins each side. Remove from skillet and reserve on the side.
  2. Remove about 1/2 the oil from the pan. Toss in the onion, celery, bell pepper, and garlic. Sauté till vegetables begin to soften.
  3. Add the tomatoes and chicken broth. Let simmer for 4 mins.
  4. Season with creole seasoning, thyme, oregano, cayenne pepper, garlic powder, salt and pepper.
  5. Add the cubed chicken. Turn heat down to medium-low and let simmer for 12 minutes or until chicken is cooked all the way through. This is why it’s important to cut your pieces small enough.
  6. Toss in the shrimp and cook till opaque (about 5 mins)
  7. Add dashes of hot sauce and sprinkle on brown sugar; TASTE! adjust salt if necessary.
  8. Serve with rice and garnish with fresh parsley!

Notes

*This is not AUTHENTIC jambalaya. This is a quicker version that incorporates already cooked rice.** Depending on the cajun seasoning you use, the salt content can vary. That’s why I started with such a small amount. Make sure you taste after adding the shrimp and add more as you see necessary. For a way to prepare this dish even quicker, do a rough chop on the onion, celery and bell pepper, and pulse them in a food processor till finely chopped.If your dish is too spicy, add another tsp of brown sugar and 1/4 C of chicken broth.

Cuisine cajun/ creole

Recipe by First and Full at