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Jambalaya originated in southern Louisiana by the Cajuns around the bayou where food was scarce, as opposed to the richer part of Louisiana.
Jambalaya is soul food at its finest – hearty, satisfying, and deeply comforting. There are many variations of this Creole classic, but this sausage, shrimp, and chicken version is one of my favorite Jambalaya recipes.
1 Pound Shrimp 21/25 Count, Peeled
1 Tablespoon Olive Oil
1 Pound Andouille, or other Spicy Smoked Sausage, Sliced
1 Pound Boneless Skinless Chicken Thighs, Coarsely Chopped
Key West Spice Company® Southernmost Blend
1 Large Onion, Diced
2 Stalks Celery, Diced
1 Green Bell Pepper, Diced
1 Yellow or Red Bell Pepper, Diced
5 Garlic Cloves, Minced
2 Tablespoons Tomato Paste
16 Ounce Can Diced Tomatoes (or fresh if you got it)
1 Cup Frozen Peas Rinsed and thawed.
2 Bay Leafs
3 Cups of Stock, (Chicken, Shrimp, or Vegetable)*Note you can always make a quick shrimp stock with your shells.
1 Cup Red Wine
2 Cups Uncooked Rice, Rinsed
½ Cup Flat Leaf Parsley, Chopped
¼ Cup Diced Green Onions
Your Favorite Hot Sauce to pass around
Large Deep Rimmed Sauté Pan or Dutch oven with a tight fitting lid
Wooden Spoon or Spatula
Large Mesh Strainer, for rinsing the rice.
In separate bowls season the shrimp and chicken with the Southernmost Blend.
Place Pan or Dutch oven on medium-high heat.
Sauté the sausage until slightly browned, then remove from pan and set aside.
In the same add the olive oil and sauté the chicken until browned, remove from pan and set aside. In the same pan add the onion, celery, green pepper, garlic, and a teaspoon of Southernmost Blend, stir and cook until vegetables become tender, about 5 minutes. Add the tomato paste and stir.
Add the red wine, scrapping off any bits sticking to the surface, bring to a simmer. Return the chicken and sausage to the pan, add the bay leafs, tomatoes, peas, and stock.
Cover pan and bring to a boil over medium heat. Add the seasoned shrimp, then the rinsed rice. Simmer covered for about 20 minutes.
When rice is cooked add the parsley. Garnish with the green onions.
Serve with crusty French bread.
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