Jambalaya is a one-pot recipe of comfort food filled to the brim with flavour. The aromatic trinity of Cajun/Creole cooking: onion, celery, and bell peppers, sautéed in sausage drippings with garlic, herbs and Cajun spices! Chef Ivars used Chorizo sausage because it’s readily available and extremely similar to Andouille sausage with no fillers. Adding chicken and shrimp to this pot of tomato rice makes this one amazing meal in the comfort of your own home!
1 can (398ml) cherry tomatoes, substitute San Marzano tomatoes
1 tsp Kosher salt
½ tsp ground black pepper
½ tsp ground thyme
½ tsp ground oregano
¼ tsp chili flakes
¼ tsp tabasco sauce
¾ cup basmati rice
1 ½ cup chicken broth
Parsley for garnish
Directions
In a sauce pan on medium-high heat, add 2 tbsp of the vegetable oil; add chicken, chorizo and half of the cajun seasoning. Cook until browned, approximately 10 minutes and set aside.
Add remaining oil and sauté onion, celery, green pepper until onion is translucent. Add garlic and cook for 1-2 minutes while stirring.
Add tomatoes, salt, pepper, thyme, oregano, chili flakes, tabasco and remaining Cajun seasoning. Add chicken and chorizo back to the pan. Cook for 10-15 minutes.
Add rice and chicken broth and bring to a boil; reduce heat to low and simmer for 12 minutes or until rice is almost cooked.
Add shrimp, mix and cover. Cook approximately 5 minutes or until shrimp are pink.
