Easy Cajun Jambalaya
2 tablespoons olive oil
2 small onions chopped
1 red bell pepper chopped
2-3 serrano peppers chopped
2-3 jalapeno peppers chopped
2 stalks celery chopped
6 cloves garlic chopped
1 boneless skinless chicken breast, chopped
½ pound andouille sausage chopped – if you want to get REALLY meaty, add a whole pound!
3-4 tomatoes chopped – about a pound
1 teaspoon dried Mexican oregano
1 teaspoon dried basil
Salt and pepper to taste
8 ounces tomato sauce
1 cups chicken stock
1 cup white rice I used a long grain – I only used 1 cup here, but you can fit 2 if you want the meal to feed more. If you do, add more stock.
½ pound shrimp peeled and deveined
3 teaspoons spicy Cajun seasoning
1 teaspoon olive oil
Chopped parsley for garnish
Your favorite hot sauce for serving
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.
Add tomatoes and stir to break apart. Cook for 3 minutes. Add oregano, basil, salt and pepper, tomato sauce and chicken stock. Stir.
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!
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.
Heat a small pan to medium heat and add oil. Season shrimp with salt, pepper and Cajun seasoning and saute a couple minutes each site, until cooked through. Stir them into the Jambalaya pot.
Serve Jambalaya into bowls and garnish with parsley. Add in extra hot sauce. Enjoy!