I LOVE jambalaya! Actually, ever since a trip to New Orleans back in 2005, I have a particular affection for most cajun and creole food in general. It’s always full of flavor, and very, VERY satisfying!
This recipe makes a ton of Jambalaya. With flavoring the stock as I do, and with all of the chopping involved, it is a bit more labor intensive than the average dinner recipe. I like making a huge batch of this on a weekend, then pretty much living on it for a week or two – it makes GREAT leftovers! It freezes fairly well, but never lasts long enough to make it to the freezer
Chicken, Shrimp, & Sausage Jambalaya
2 lbs large raw shrimp. (deveined, shell still on)
8 cups chicken stock
2 lbs Boneless skinless chicken breast, cubed
2 tbsp vegetable oil
2 lbs Andouille sausage (substitute kielbassa if unavailable)
2 large onions, chopped
2 green bell peppers, chopped
1 red bell pepper, chopped
1 jalapeno, chopped
4-6 ribs celery, chopped
1 small can tomato paste
2 28 oz cans diced tomatoes
6-8 cloves garlic, pressed
3 tsp cayenne
2 tsp black pepper
1 tsp dried oregano
1 tsp dried sage
1 tsp dried thyme
1 tsp crushed bay leaves
1 tsp salt
2 lb bag rice
Start out by flavoring your chicken stock. This is optional, but very much worth the effort!
Peel all 2 lbs of your shrimp, putting shells and tails in a medium or large pot (not the LARGE pot you’ll need to make the jambalaya though!). Cover raw shrimp and keep it in the fridge for later. Cover shrimp shells with the chicken stock.
Optionally, feel free to add any celery you have left after reserving 4-6 ribs, some onion, or whatever else you’d like to flavor the stock with. I like just celery and onion in mine, leaving additional flavors for later! Heat stock on low for 30 minutes to an hour or so, until it smells and tastes amazing. Strain everything out, and reserve the stock.
In the meantime, brown chicken in vegetable oil, set aside.
In LARGE, heavy pot: brown sausage. Add onions, peppers, and sausage. Cook vegetables until soft.
Add tomato paste to vegetables. Cook, stirring frequently, until tomato paste starts to caramelize/ brown a bit. This will add a lot of flavor to the finished jambalaya. Keep a close eye on it, do NOT allow it to burn!
Add diced tomatoes, cooked chicken breast, shrimp stock, and all of the herbs and spices – everything remaining, aside from the rice & raw shrimp. Turn heat down to low, and simmer for 10-20 minutes. Taste, and adjust seasonings if desired.
Add rice to pot. Cover and cook on low for 20 minutes or so, stirring fairly frequently – you don’t want it to burn onto the bottom of the pot! Remove lid, allow to cook uncovered for another 5- 10 minutes or so, depending on your rice. When rice is almost cooked through, add shrimp to pot and stir well. Cook until rice is done, and shrimp is cooked through.