Jambalaya with Shrimp and Sausages

Prep time

15min

Cook time

60min

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.

Photo of Jambalaya with Shrimp and Sausages

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

  • 3½ cup Chicken Stock

  • 1½ cup Sunwhite Medium Grain Rice (uncooked)

  • 2 tbsp Cajun Seasoning

  • 1 tsp Dried Thyme (crushed)

  • ¼ 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

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • Serve hot with your preferred garnishes.

Medium Grain

White medium grain rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.

Characteristics

Medium

Medium

Tender

Tender

Soft

Soft

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