Ingredients
- David's Note:
- There are two types of jambalaya: Cajun and Creole. This recipe leans more towards the Creole style, since it contains tomato.
- Ingredients:
- 1 lb boneless, skinless chicken thighs, diced into 1/2" pieces
- 1/2 tsp salt
- 1/2 tsp pepper
- 1–2 Tbsp cooking oil
- 1 cup diced onion
- 2 stalks celery, diced
- 1 cup diced green pepper
- 3 cloves garlic, minced
- 8 oz andouille sausage, cut in half moons (about 2 sausages)
- 1-1/2 Tbsp Cajun seasoning
- 2 tsp chopped fresh thyme
- 1 tsp dried oregano
- 1/2 cup uncooked brown rice
- 3 cups crushed tomatoes, or 1 (28-oz) can
- 7 cups chicken stock
- 1 lb 21–25 count tail-off shrimp, peeled and deveined
- Sliced green onion, for garnish
Preparation
Step 1
Preparation:
Season the diced chicken with salt and pepper. Preheat a stockpot, add 1–2 Tbsp oil, sear the chicken, then remove it from the stockpot and set aside. You may need to work in batches, depending on the size of your stockpot. The chicken should be nicely browned; it doesn't need to be cooked all the way through, as it will finish cooking in the soup.
Add the onion, celery, and green pepper to the same stockpot. Sweat the vegetables until they're soft and the onion is translucent. Add the garlic and sauté just until fragrant. Then add the seared chicken, andouille, Cajun seasoning, thyme, oregano, and rice. Add the crushed tomatoes and chicken stock, bring to a boil, then reduce to a simmer. Cook for 25–30 minutes, until the rice is cooked. Add the shrimp and continue to simmer another 4–5 minutes, until the shrimp is cooked.
Serve the soup garnished with the sliced green onion.