With all the events happening throughout the Summer, it’s sometimes hard to keep track of what day it is. It seems to become a blur of fun mixed in with the usual work days and I know that in no time at all, it will be the back-to-school season. This Weeknight Jambalaya Recipe inspired by Gimme Some Oven is perfect for the nights you wish to soak up the dinnertime hours and press pause on everything else.
Weeknight Jambalaya
3 Tbsps Olive Oil, divided
1lb Sausage of your choice, thinly sliced into rounds
3 Small Bell Peppers, cored and diced
2 Ribs of Celery, diced
1 Jalapeño Pepper, seeded and finely chopped
1 White Onion, diced
4 Garlic Cloves, peeled and minced
1 14oz can Crushed Tomatoes
1lb Raw Large Shrimp, peeled and deveined
3–4 cups Chicken Stock
1 1/2 cups uncooked Long-Grain White Rice
1 Bay Leaf
2 Tbsps Cajun or Creole Seasoning
1 Dash of Crushed Dried Thyme, Cayenne Pepper
Salt and Pepper
Optional: 2 Boneless Skinless Chicken Breasts (cut into bite-sized pieces), chopped fresh parsley, thinly sliced green onions, hot sauce, and 1 cup Okra, thinly sliced. You can use frozen; make sure it is thawed before cooking.
Instructions
Heat a splash of oil in a stock pot or deep sauté pan over medium-high heat. Add the chicken (if using) and the sausage; sauté for 5-7 minutes, stirring occasionally. Cook the chicken thoroughly. By this point, the sausage should be lightly brown. 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; stir to combine. Continue cooking until the mixture reaches a simmer. Reduce the heat to medium-low, cover, and simmer for 25-30 minutes, or until the rice is nearly cooked. From this point on, stir it every few minutes. No one wants burnt rice!
Next, add the shrimp and okra if using, and stir to combine. Allow it to simmer, continuing to stir periodically. Once the shrimp are cooked through and pink, stir the meat in. Remove and discard the bay leaf.
Season the jambalaya with salt, pepper, and additional Cajun seasoning if needed; remove from heat.
Serve warm with your desired garnishes. Or, refrigerate and store in a sealed container for up to 3 days.
Enjoy!
Related:
Creamy Chipotle Shrimp Recipe
Sheet Pan Vegetables and Sausage Recipe
Gordon Ramsay’s One Pot Spicy Sausage and Rice
