Jambalaya Recipe
Spice Up Your Day with this Delicious Jambalaya Recipe from El Toro Gourmet Meats
Jambalaya is the perfect one-pot dish for a flavorful, hearty meal, and El Toro Gourmet Meats has everything you need to make it exceptional! Start with their premium andouille sausage, fresh chicken, and succulent shrimp. Sauté with onions, bell peppers, and celery, then add Cajun seasoning, tomatoes, and rich chicken broth. Stir in rice and let it simmer to perfection. The result? It is a bold, comforting dish with deep Southern flavors. Whether you’re cooking for family or friends, El Toro Gourmet Meats ensures your jambalaya is made with the finest, freshest ingredients. Stop by today and bring home the best!
INGREDIENTS
3 tablespoons olive oil, divided
2 boneless skinless chicken breasts cut into bite-sized pieces
1 pound andouille sausage, thinly sliced into rounds
3 small bell peppers, cored and diced (Use a yellow, red, and green bell pepper)
2 ribs celery, diced
1 jalapeño pepper, seeded and finely chopped
1 white onion, diced
4 cloves garlic, peeled and minced
1 (14-ounce) can crushed tomatoes
3–4 cups chicken stock
1 1/2 cups uncooked long-grain white rice
2 tablespoons Cajun seasoning or Creole seasoning
1 teaspoon dried thyme, crushed
1/4 teaspoon cayenne pepper
1 bay leaf 1 pound raw large shrimp, peeled and deveined
1 cup thinly sliced okra
Kosher salt
Freshly-cracked black pepper
Optional garnishes: chopped fresh parsley, thinly sliced green onions, hot sauce
DIRECTIONS
Heat 1 tablespoon oil in a stock pot (or a very large, deep sauté pan) over medium-high heat.
Add the chicken and sausage and sauté for 5-7 minutes, stirring occasionally, until the chicken is thoroughly cooked and the sausage is lightly browned.
Transfer to a clean plate and set aside.
Add the remaining 2 tablespoons of oil to the stock pot.
Add bell peppers, celery, jalapeño, onion and garlic. Sauté for 6 minutes, stirring occasionally, until the onions are softened.
Add the crushed tomatoes, chicken stock, rice, Cajun seasoning, thyme, cayenne, and bay leaf, and stir to combine. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low, cover, and simmer for about 25-30 minutes, or until the rice is nearly cooked, stirring every 5 minutes to ensure the rice does not burn.
Add the shrimp, and okra, and stir to combine. Continue to simmer, stirring occasionally, until the shrimp are cooked through and pink. Stir in the chicken and sausage, and remove and discard the bay leaf.
Taste and season the jambalaya with salt, pepper, and additional Cajun seasoning if needed.
Remove from heat.
Serve warm with your desired garnishes. Make sure to refrigerate any leftovers, and store them in a sealed container for up to 3 days.
Feel free to use fresh or frozen okra. If using frozen, thaw it before adding to the jambalaya. If you like spicy jambalaya, add in 2 jalapeños. If you like it mild, omit the jalapeño altogether.
Bon Appetit
