Recipe adapted from Jambalaya recipe on Gimme Some Oven
Notes: I used chorizo instead of andouille sausage, water instead of chicken stock, and filé powder instead of okra (if needed). If you’re increasing the recipe, don’t change the garlic or bay leaf amount. Making the rice separately works better at our house, so the recipe reflects that.
3 tablespoons olive oil divided
1.5 kgs boneless skinless chicken breasts, cut into 1″ pieces – unless baking the chicken breasts.
5 – 7 1/2 ounces / 140 – 221 g of chorizo sausage, mild or spicy, sliced in thin rounds
3 small bell peppers, cored and diced (any combination of colours is fine)
2 ribs celery, diced
1 jalapeno pepper, seeded and finely chopped (optional)
1 white onion, diced (optional)
4 cloves garlic, pressed or minced
2 cups of water
14 ounces of (tomato) passata or 1 14-ounce can of crushed tomatoes. If using peeled whole, blitz in a
2 tablespoons Cajun seasoning
1 teaspoon dried thyme, crushed
1/4 teaspoon cayenne (optional)
1 bay leaf
1 pound raw large shrimp, peeled and deveined (if using)
1 1/2 teaspoon filé powder or 1 cup thinly sliced okra – if needed to thicken
Kosher salt and freshly cracked black pepper
Optional garnishes: chopped fresh parsley, thinly-sliced green onions, hot sauce
Rice
1 cup uncooked long-grain white rice
1 3/4 cups water
1/2 teaspoon Kosher salt
Put the rice and water in a medium-sized pot and bring to a boil. Reduce the heat to a simmer for 23 minutes. Turn off the heat, wrap the lid in a dish towel, replace and let sit for at least 10 minutes. Fluff.
Heat 1 tablespoon of oil in a stockpot over medium-high heat. Add chicken and sausage. Sauté 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. For a large batch of chicken breasts, pound until they’re about 1/2″ / 1.5 cm and bake in the oven at 375°F for 12 – 16 minutes, until the internal temperature is 165°F. Remove, cut into 1″/2.5 cm pieces, and place in a bowl.
Add about 1 1/2 tablespoons to the pot. Add bell peppers, celery, jalapeno, and onion. Add a small handfull of the chorizo. Sauté for 6 minutes until the celery and/or onions are softened. Make a space in the center of the pot and sauté garlic for 30 seconds.
Add the crushed tomatoes, water, rice, cajun seasoning, thyme, cayenne (if using) and bay leaf, and stir. Bring to a simmer and cook for about 10 minutes.
Add shrimp, filé powder* and stir. Cook until the shrimp are pink. 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 over rice – with or without garnish. Or refrigerate in a sealed container for up to three days.