Hello friends! January can be a difficult month. The holidays are over, and we’re in the middle of winter. What better way to warm yourself than with an easy, hearty, body and soul warming meal? This month’s Now Serving is a warm jambalaya, with the heat level being adjustable. Just want an easy, tasty meal? Prepare as follows. Want the heat? Add an extra jalapeno, or even a serrano or two, or up the cayenne pepper powder. This recipe serves up to 6. Now serving, Jambalaya!
4 tbsp olive oil, divided
2 ribs of celery, chopped
1 medium red onion, diced
3 small bell peppers, combination of red, green, yellow, or orange, chopped
1 jalapeno, cored, seeded, and diced
4 cloves of garlic, pressed or minced
Salt and pepper
2 boneless skinless chicken breasts, cut into bite sized pieces
One 14oz pkg Smoked sausage, sliced
3 cups chicken broth
One 28oz can crushed tomatoes
2 cups long grain rice
Homemade Cajun spice blend (see below)
1 lb raw shrimp, thawed, deveined, and tail removed
1 + 1/4 cup okra (optional)
Optional garnishes- sliced green onions and fresh parsley leaves
Cajun spice blend-
1 tsp paprika
1 + 1/2 tsp sea salt
1 tsp pepper
1 tsp dried oregano
1/4 tsp dried thyme
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp cayenne pepper (more or less depending on level of spice desired)
2 bay leaves, if desired
1. In a large heavy pan with a lid, add two tbsp of olive oil. Add in the celery, bell pepper, onion, jalapeno, and garlic. Sauté the veggies over medium-high heat until tender, approximately four minutes.
2. Meanwhile, sprinkle the chicken pieces with salt and pepper. Add another two tbsp of olive oil to pan with veggies. Fold in the chicken and smoked sausage. Continue to sauté everything until the chicken is almost cooked and no longer pink.
3. Add in the chicken broth, crushed tomatoes, rice, and Cajun seasoning blend. Mix with a wooden spoon to combine all ingredients. Add bay leaves. Cover the pan and lower heat to medium-low. Allow the jambalaya to simmer until the rice is fully cooked and tender, stirring every 5 minutes to prevent the rice from sticking to the bottom of the pan and burning. Cook for about 25 minutes.
4. Fold in the shrimp and okra. Cover again and allow the shrimp to cook. Once done, remove the bay leaves. Do a taste test and see if you would like any additional salt, pepper, or cayenne pepper.
5. Serve and garnish with green onions and parsley.
