Traditionally Non Traditional Jambalaya
Ingredients:
•3 tablespoons olive oil, divided
•2 boneless skinless chicken breasts, cut into bite-sized strips
•3 andouille sausage links, thinly sliced into rounds
•1 pound raw large shrimp, peeled and deveined
•3 small bell peppers, cored and diced (I used a yellow, red and green bell pepper)
•1 jalapeño pepper. Cored, seeded, and minced. (Optional)
•2 ribs celery, diced
•1 white onion, diced
•4 cloves garlic, peeled and minced
•1/2 cup of frozen peas
•2 Tbs tomato paste
•1 (12.5 ounce) can fire roasted tomatoes
•3–4 cups chicken stock
•1/2 cups uncooked long grain white rice
•3 Tbs Cajun seasoning or Creole seasoning
•2 tsp smoked paprika
•2 tsp dried thyme, crushed
•1 tsp dried oregano
•1/2 teaspoon cayenne pepper
•1 bay leaf
•Pink Himalayan salt and freshly-cracked black pepper
Directions:
1.) Cook the sausage rounds in a large sauce pan with a tiny splash of oil if needed and cook until they lightly brown. Set aside on a plate.
2.) Add 1 Tbs oil into the pan and add chicken. Add 1/2 Tbs of Cajun seasoning and sauté until fully cooked. About 5 mins. Set aside with the chicken.
3.) Add the remaining 2 Tbs oil into the sauce pan and add the bell peppers, celery, and onions. Cook until peppers and celery are softened and onion is translucent. About 5 minutes, stirring occasionally.
4.) Add garlic, Jalapeño, a pinch of salt and pepper, and saute another minute until fragrant. Add in your rice, stir. Add in tomato paste, stir, and let rice sauté in the mixture for 2-3 minutes so that each grain soaks up the flavor and the flavor of the tomato paste blossoms.
5.) Add the diced tomatoes, chicken stock, Cajun seasoning, paprika, thyme, oregano, cayenne, bay leaf, and stir to combine. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is nearly cooked through, stirring every 5 minutes or so along the way so that the rice does not burn.
6.) Add the shrimp and peas. Stir to combine. Continue to simmer, stirring occasionally, until the shrimp are cooked through and pink. Stir in the chicken and sausage, and remove and discard the bay leaf.
7.) Taste and additional seasoning if needed.
8.) Garnish with chopped curly parsley.
**Creators note: the Cajun seasoning has enough flavor, adding the paprika and oregano isn’t necessary so you can omit if you want a simplified version! I just like a little extra kick of seasoning.
Jambalaya is a beloved dish known for its flavorful blend of meats, vegetables, and rice. Traditionally originating from Louisiana, jambalaya showcases the influences of Spanish, French, and African cuisines. In this non-traditional recipe, you’ll find a delightful variety of ingredients, including boneless chicken, andouille sausage, and fresh shrimp. The incorporation of colorful bell peppers and a kick from jalapeños adds freshness and zest to the dish. To elevate your jambalaya experience, consider using homemade chicken stock for richer flavor and selecting high-quality Cajun seasoning to bring out the best in your ingredients. Additionally, experimenting with the types of rice can also influence the texture and taste – long grain rice is preferred, but you could try jasmine rice for a slightly different profile. Don’t be afraid to customize your jambalaya further; add vegetables like zucchini or substitutes for protein as per your taste preferences. This adaptability of jambalaya makes it a crowd-pleaser for family dinners or social gatherings. Garnishing your finished dish with freshly chopped parsley provides a vibrant color contrast and enhances the visual appeal. When served warm, this unique non-traditional jambalaya is sure to impress your guests with its hearty flavors and comforting essence.