The Secret Ingredient That Makes This Jambalaya EXPLODE with Flavor!

andouille sausage

🥗Healthier: chicken sausage

💰Cheaper: smoked sausage

Chicken sausage is lower in fat, while smoked sausage can be more affordable.

shrimp

🥗Healthier: firm tofu

💰Cheaper: canned tuna

Tofu offers a plant-based option, while canned tuna is often less expensive.

Start by slicing smoked andouille sausage into thin rounds.

Cook the sausage in a large cast iron enameled Dutch oven until browned, rendering out the fat for flavor, then remove and set aside.

Add diced chicken thighs to the pot and cook until about 75% cooked through, then remove and set aside.

Sauté celery for 1-2 minutes, then add diced red and green bell peppers and continue to sauté for a couple of minutes.

Finish with diced onion and sauté until all vegetables are softened, about 4-5 minutes, seasoning with salt and pepper.

Add minced garlic and sauté for about 1 minute until fragrant.

Stir in red chili flakes, oregano, thyme, Cajun seasoning, crushed tomatoes, and okra; mix well and let simmer for about 5 minutes.

Return the sausage and chicken to the pot, mixing everything together.

Add long grain white rice, Worcestershire sauce, and both chicken stock and seafood stock; bring to a boil.

Reduce heat to a simmer, cover, and cook for about 20-25 minutes, stirring every 3-4 minutes to prevent burning.

Check liquid levels during cooking; add more stock if it gets too dry, or remove the lid to let excess liquid evaporate if too wet.

After 20-25 minutes, add peeled shrimp to the pot and gently mix in, allowing the residual heat to cook the shrimp for about 5-10 minutes until pink and cooked through.

Finish with chopped parsley and green onions for garnish before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens