The Husband LOVES Jambalaya. Every time we go to a certain restaurant, he always has the same thing. I posted it here, and still make it on special occasions, but because it contains shrimp (an essential ingredient to that dish, apparently), I don’t make it often because I can’t (won’t) eat it.
I also don’t make it often because I don’t really have the kind of time required. Story of my life…
This I made on a week night – I prep the vegetables and seasonings on the weekend and have it all ready to throw in the pot when I get home at night.
One Pot: Thirty Minute Jambalaya
THIRTY MINUTE JAMBALAYA
- 2 tsp olive oil
- 1/2 lb chicken breast diced
- 1 lb smoked sausage sliced
- 1/8-1/4 tsp cayenne pepper or to taste
- 2 tsp Cajun/Creole Seasoning
- 1 tsp onion powder
- 1 large onion diced
- 1 green bell pepper diced
- 1/2 cup diced celery
- 3-4 cloves garlic chopped
- 3 cups beef stock or 2 1/2beef stock if using brown rice, if using white rice
- 14.5 oz can diced tomatoes
- 2 cups uncooked white or brown rice
- 3 bay leaves
- 2 tsp Worcestershire sauce
- In a bowl mix together the cayenne, Creole seasoning and onion powder - then add the chicken and sausage and mix until they're coated in seasoning.
- Heat the olive oil, then cook the chicken and sausage over medium heat until browned.
- Add onion, pepper, celery and garlic and cook until vegetables are just tender.
- Add stock, tomatoes, rice, bay leaves, Worcestershire and bring to a boil.
- Turn heat to low, cover pot with lid, and cook for 20 minutes (if using white rice) or 45-50 minutes (if using brown rice).
- Check near the end of cooking time and if the mixture is dry, add more broth or water.