One Pot Jambalaya | Cooking With Gas

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  • 2 tablespoons olive oil
  • 2 small onions chopped
  • 1 red bell pepper chopped
  • 2-3 serrano peppers chopped
  • 2-3 jalapeño peppers chopped
  • 2 stalks celery chopped
  • 6 cloves garlic chopped
  • Chopped parsley for garnish
  • 1 pound boneless, skinless chicken breast chopped
  • ½ pound andouille sausage
  • 3-4 tomatoes
  • 3 teaspoons spicy Cajun seasoning
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 8 ounces tomato sauce
  • 1 cups chicken stock
  • 1 cup white rice
  • ½ pound shrimp peeled and deveined
  • 1 teaspoon olive oil
  • Your favorite hot sauce for serving
    1. Heat a large pan to medium heat. Add oil with onions, peppers and celery. Cook for 6-7 minutes, until softened. Add garlic, chicken and andouille sausage. Cook for 5 minutes, stirring often, until chicken is no longer pink and the sausage starts to cook through.
    2. Add tomatoes and stir to break apart. Cook for 3 minutes. Add Cajun seasonings, oregano, basil, salt and pepper, tomato sauce and chicken stock. Stir.
    3. At this point, if you’re looking for an EXTRA SPICY version, add in a few teaspoons of your favorite hot sauce. If not, omit. I would add it!
    4. Stir in the white rice. Bring to a quick boil then reduce heat to a simmer. Cover and let simmer for 25-30 minutes, or until the rice is cooked and tender, to your preference.
    5. Heat a small pan to medium heat and add oil. Season shrimp with salt, pepper and Cajun seasoning and sauté a couple minutes each site, until cooked through. Stir them into the Jambalaya pot.
    6. Serve Jambalaya into bowls and garnish with parsley.