Recipe adapted from Jambalaya recipe on Gimme Some Oven
Notes: I used chorizo instead of andouille sausage, water instead of chicken stock, file powder instead of okra. I doubled the recipe except for the garlic and bay leaves. I used two and a half chorizo sausages – what was in my fridge. I doubled the recipe, freezing in lunch
3 tbsp olive oil divided
2 boneless skinless chicken breasts, cut into bite-sized pieces
1 chorizo sausage, mild, sliced in thin rounds
3 small bell peppers, cored and diced ( I used one large green pepper)
2 ribs celery, diced
1 jalapeno pepper, seeded and finely chopped
1 white onion, diced
4 cloves garlic, minced
3 – 4 cups of water
1 14 oz can of crushed tomatoes (use peeled whole and blitz in a
1 1/2 cups (270 g) uncooked long-grain white rice
2 tbsp Cajun seasoning
1 teaspoon dried thyme, crushed
1/4 tsp cayenne, optional – I didn’t use
1 bay leaf
1 pound raw large shrimp, peeled and deveined
1.5 tsp file powder or 1 cup thinly sliced okra
Kosher salt and freshly cracked black pepper
optional garnishes: chopped fresh parsley, thinly-sliced green onions, hot sauce
Heat 1 tbsp oil in a stock pot over medium high heat. Add chicken and sausage. Saute for 5 – 7 minutes, stirring occasionally until the chicken is cooked and the sausage is lightly browned. Transfer to a clean bowl. Pour out juices.
Add the remaining 2 tbsp to the pot. Add bell peppers, celery, jalapeno, onion,
Add the crushed tomatoes, water, rice, cajun seasoning, thyme, cayenne (if using) and bay leaf, and stir. Cook until the mixture reaches a simmer. reduce heat to medium-low or lower and cover. Check after 5 minutes and reduce heat if above a simmer. Simmer for another 20 minutes, until rice is almost cooked. At this point, check every five minutes so the rice doesn’t burn.
Add shrimp, file powder* and stir. If you add it in the previous step it should be fine. Cook until shrimp are pink and done. Add chicken and sausage, removing the bay leaf.
Taste the jambalaya. Season with salt, pepper and additional Cajun seasoning if needed. Remove from heat.
Serve warm with or without garnish. Or refrigerate in a sealed container for up to three days.