Ultimate Jambalaya Recipe: A Flavor Explosion from New Orleans!

I’m not a person who typically likes rice or shrimp, but in this Jambalaya, the flavors from this New Orleans standard mask everything else and all I taste is awesomeness. The dish itself is not very complicated to make, but it will take you some time as there are many different ingredients to be prepared and cooked to create the potpourri of flavor that tingles the senses and creates a lasting impression of goodness in the mouth

You can certainly modify the recipe as you see fit, as I have done a few times, but you should not leave out the onion, celery, or garlic and you certainly want to have some kind of pepper along with a good Cajun seasoning brand that you like. Other than that, this dish is a one pot dinner that could last you a few days with the amount of leftovers you might have if you are feeding a family of four.

Ingredients

• 3 tablespoons olive oil, divided
• 1 pound andouille sausage, thinly sliced into rounds
• 2 ribs celery, diced
• 1 anaheim pepper, seeded and finely chopped
• 1 onion, diced
• 4 cloves garlic, peeled and minced
• 1 (14-ounce) can crushed tomatoes
• 3–4 cups chicken stock
• 1½ cups uncooked calrose rice
• 2 tablespoons Cajun seasoning or Creole seasoning (our go to is the Slap Ya Mama brand)
• 1 teaspoon dried thyme, crushed
• 1 bay leaf
• 1 pound raw large shrimp, peeled and deveined
• 1 cup thinly-sliced okra*
• Kosher salt and freshly-cracked black pepper
• optional garnishes: chopped fresh parsley, thinly-sliced green onions, hot sauce

Full Video Tutorial

Preparation 

1. Heat 1 tablespoon oil in a stock pot (or a very large, deep sauté pan) over medium-high heat. Add sausage and sauté for 5-7 minutes, stirring occasionally, until the sausage is lightly browned. Transfer to a clean plate and set aside.
2. Add the remaining 2 tablespoons oil to the stock pot. Add Anaheim chilis, celery, onion and garlic. Sauté for 6 minutes, stirring occasionally, until the onions are softened.
3. Add the crushed tomatoes, chicken stock, rice, Cajun seasoning, thyme, 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 through, stirring every 5 minutes or so along the way so that the rice does not burn.
4. Add the shrimp, okra, and stir to combine. Continue to simmer, stirring occasionally, until the shrimp are cooked through and pink. Stir in the sausage, and remove and discard the bay leaf.
5. Taste season the jambalaya with salt, pepper, and additional Cajun seasoning if needed. Remove from heat.
6. Serve warm with your desired garnishes. Or refrigerate and store in a sealed container for up to 3 days.