One Pot Jambalaya
Anita Moore
Soirée, Steak & Oyster House, 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
  • 1 pound boneless, skinless chicken breast chopped
  • ½ pound andouille sausage
  • 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
  • 1 teaspoon olive oil
  • Your favorite hot sauce for serving
  1. 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.
  2. 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.
  3. 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!
  4. 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.
  5. 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.
  6. Serve Jambalaya into bowls and garnish with parsley.
from Anita
Anita Moore
Meet The Chef
Soirée, Steak & Oyster House, Kansas City