So crazy good. And also, very easy to customize especially when it comes to heat. I prefer jambalaya heavily seasoned and spicy, but if you like a milder version, just go easy on the Cajun seasoning and only use one seeded jalapeno. If want to “kick it up a notch”, add lots of seasoning, pop in two jalapenos (with seeds), and maybe even add some hot sauce in at the end.
HOMEMADE JAMBALAYA
- 3 Tbsp . olive oil
- 2 ribs celery (, chopped)
- 1 white onion (, diced)
- 1 small red bell pepper (, cored and diced)
- 1 small yellow bell pepper (, cored and diced)
- 1 small green bell pepper (, cored and diced)
- 1-2 jalapeno peppers (, seeded and finely chopped (*more/less to taste, see note below))
- 4 cloves garlic (, minced)
- 2 boneless skinless chicken breasts (, cut into bite-sized pieces)
- 1 lb . andouille sausage (, thinly sliced into rounds)
- 3 cups chicken stock
- 1 (14 oz.) can crushed tomatoes
- 1 1/2 cups uncooked white or brown rice
- 2 Tbsp . Cajun or Creole seasoning ((**more/less to taste, see note below))
- 1 bay leaf
- 1 tsp . thyme (, crushed)
- 1/4 tsp . cayenne pepper
- 1 lb . raw shrimp (, peeled and deveined)
- (optional) 1 cup thinly-sliced okra
- salt and pepper
- (optional garnishes: chopped fresh parsley, thinly-sliced green onions, hot sauce)
- CLICK ON LINK BELOW FOR INSTRUCTIONS
- JAMBALAYA
