I fell in love with this dish the first time I tried it in New Orleans. The combination of rice, tomatoes, shrimp, chicken, and andouille sausage is the epitome of Cajun cooking. This version isn’t particularly spicy, so make sure to serve it with some hot sauce on the side for more adventurous eaters.
Recipe information
Yield
serves 10 to 12
Ingredients
Preparation
Step 1
Peel the onion and chop into 1/2-inch pieces. Cut the green pepper in half, remove and discard the stems and seeds, and cut into 1/4- to 3/8-inch pieces. Remove and discard both ends from the celery stalks, cut the stalks in half lengthwise, and slice into 1/4-inch-thick pieces. Peel the garlic and finely chop.
Step 2
Cut the sausage into 1/4-inch-thick rounds and place in a large stock pot. Cut the chicken into bite-size pieces, add to the pot, and cook over medium-high heat, stirring frequently, for 10 minutes, or until browned. Drain off any fat and add the onion, green pepper, celery, and garlic to the pot. Cook over medium heat, stirring frequently, for 10 minutes, or until the onions are soft. Add the Cajun seasoning, tomatoes, and chicken bouillon and stir well. Add the water and rice and stir well. Cover and cook over medium-low heat for 40 minutes, or until the rice is tender. Stir in the shrimp and let cook for 2 or 3 minutes, until the shrimp are pink.
Step 3
Spoon the jambalaya into bowls and serve.
