Rice, Andouille Sausage, Chicken, Shrimp, and More!
Hey friends! I’ve been getting a ton of recipe request for Jambalaya. The other day while cleaning out my refrigerator & freezer, I realized that I had everything needed for my recipe. In this post, I’m going to share MY recipe for jambalaya.
My jambalaya recipe consist of a lot of flavorful ingredients. There’s chicken, ham, andouille sausage, and shrimp. If you don’t have or don’t want to add everything mentioned, I strongly stick to at least using Andouille Sausage. Honestly, jambalaya isn’t jambalaya without cajun style andouille sausage!
The chicken that I used was boneless skinless chicken thighs. However, you can use chicken breast if you choose.
I use ham, and the ham that was used in this dish was leftover ham that I had in my freezer. You can use store bought pre cooked ham.
As far as shrimp- it IS optional. I know that there are a lot of people that are allergic to seafood, or dislike it. If that is the case, leave the it on out.
Unlike a lot of people, I use a combination of crushed tomatoes AND tomato sauce. I like using tomato sauce as an addition to the crushed tomatoes, because the rice soaks up the sauce easily. This results in amazingly flavored rice!
You will find that I don’t use a lot of seasonings for this recipe, simply because it’s not needed! You have plenty flavor from the ham & andouille sausage. If anything you can add a little garlic powder, or onion powder. However, it’s certainly not needed.
Anyways, here’s my recipe. I know it’s been a while since I’ve shared a southern recipe. If you all have any request for me, make sure to leave them down below.
Here’s my recipe for delicious homemade Jambalaya!
- 1/2 lb boneless & skinless chicken thighs, chopped
- 1 lb cajun andouille sausage, chopped
- 1 cup cooked ham, diced
- 1 1/2 lb shrimp ( I used large shrimp)
- 1 cup crushed tomatoes
- 2 cups tomato sauce
- 2 1/2 cup chicken stock
- 2 ribs of celery, chopped
- 1 large bell pepper, chopped
- 1 large yellow onion, diced
- 1 1/2 tbsp cajun seasoning
- 2 bay leaves
- 2 cups long grain rice
- 1/4 vegetable oil
- 2/3 cup water
- Chopped green onions (Optional)
- Pour the vegetable oil into a large pot, and turn the heat to medium high.
- Add in the chicken, and cook for about 5 minutes.
- Next add in the ham, followed by the andouille sausage.
- Cook the ingredients for about 5- 7 minutes, then toss in the onions, peppers, and celery.
- Stir all of the ingredients, and make sure everything is well incorporated.
- Next, add in the crush tomatoes, tomato sauce, and chicken stock.
- Sprinkle in the cajun seasoning.
- Toss in the two bay leaves, and stir the ingredients.
- Turn the heat to high, and bring everything to a boil.
- Add in the rice, and reduce the heat to low.
- Stir the ingredients, and cook for about 10 minutes.
- Pour 2/3 cup of water into the pot, and give everything a nice stir.
- Continue to cook until the rice is nice and tender.
- Toss in the shrimp, and fold in.
- Let cook for another 5-7 minutes, then turn the heat off.
- Let sit for about 5 minutes.
- Dish it out, and sprinkle the chopped green onions on top
- Serve and enjoy!