One Pot Jambalaya
Soirée New Orleans Bistro, Kansas City
I wanted to have an open kitchen so people can see us cooking, I think that’s part of entertaining people as well. But with natural gas, I wouldn’t have it any other way.
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- 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
- Chopped parsley for garnish (demo)
- 1 pound boneless, skinless chicken breast chopped (Have ready, don’t chop on camera)
- ½ pound andouille sausage (Have ready, don’t chop on camera)
- 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 (demo cooking of the shrimp; how to know when done; don’t overcook, etc)
- 1 teaspoon olive oil
- 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 Cajun seasonings, 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.