So when there was shrimp, andouille sausage, and chicken available to snag one week in my Imperfect Foods box, that could only mean one thing: jambalaya. Rarely am I able to snag these items and make a pot of my favorite creole dish. Yet, I couldn’t find a recipe I really liked in all of my cookbooks. So, in true Kiersten-is-bored fashion, I made an easy one-pot jambalaya recipe. Huzzah!
While I didn’t have to buy all of these ingredients in my Imperfect Box, I couldn’t help but crave a spicy bowl of jambalaya when I saw these ingredients. I know it’s the middle of May and it’s strange to crave such a comforting, hot dish as the weather gets warmer, but I have a theory. I find that during the month of May I start to seriously crave cajun food.
You see, my parents are avid Jazz Fest fans—they go every single year. I was lucky enough to even join them in 2012. So every time May rolls around, I find that I get a craving for those delicious cajun dishes I once enjoyed at the New Orleans Jazz Fest—jambalaya included.
Now as I was researching different ways to make jambalaya, I learned an interesting tidbit that I figured was worth sharing with all of you. There are two different types of jambalaya that you can make. Apparently, there’s a creole jambalaya and cajun jambalaya. And while I figured what I was about to make was a cajun jambalaya—since I planned on using a cajun spice seasoning—I was, in fact, planning on making a creole jambalaya. The difference between the two is actually the use of tomatoes. Since my recipe calls for a can of crushed tomatoes, that meant that my one-pot jambalaya immediately went from cajun to creole.
Oops, I broke the rules on this one…
Okay okay okay okay okay. I know I did a very, very bad thing. On this blog I try really hard to only share recipes that have 10 ingredients or less. But, jambalaya has so much goodness in it that I couldn’t just take stuff out! Like, how can you have jambalaya without the tasty combination of sausage and shrimp? You can’t, you just can’t.
There is one thing I need to point out from a culinary standpoint. Technically, the base for a traditional creole mirepoix is onion, green bell pepper, and celery. I didn’t end up having celery, and honestly, I didn’t really feel like putting it in. So sue me for calling this a jambalaya and not using a traditional creole mirepoix. It’s my blog and I’ll recipe how I want to.
Add a side!
Whip up a side dish to go with your one-pot jambalaya for a full meal. Side note, for my one-pot meals, I like to cook them up in my dutch oven! It’s a great piece to have in the kitchen—especially if you’re looking into baking sourdough bread.
Okay here’s the recipe. I hope it warms your soul and your bellies. And someday in the future, promise me you’ll take a trip to the New Orleans Jazz Fest. It is absolutely magical, no wonder my parents go every single year.
One-Pot Jambalaya
Ingredients
- 2 Tbsp olive oil
- 2 Tbsp cajun seasoning
- 14 oz. andouille sausage sliced
- 1 lb. chicken breast diced
- 1 yellow onion diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 4 garlic cloves minced
- 28 oz. can of crushed tomatoes
- 1 1/2 cups rice
- 2 cups chicken broth
- 12 oz. shrimp tail-off, peeled & deveined
- Salt & pepper to taste
Instructions
- Heat the 2 tablespoons of olive oil in a large stockpot or dutch oven over medium heat.
- Add in the sliced andouille sausage, diced chicken breast, and 2 tablespoons of cajun seasoning.
- Cook until the chicken is no longer pink, about 3 to 5 minutes. Remove the meat into a small bowl, leaving the liquid in the pot.
- Add in the diced onion, green bell pepper, red bell pepper, and minced garlic. Cook for 3 to 5 minutes, or until the vegetables become soft.
- Pour in the can of crushed tomatoes, then sprinkle with a dash of salt and pepper.
- Add the chicken and sausage back into the pot and mix together. Continue to cook until everything is heated through, about 2 minutes.
- Pour in the chicken broth and the uncooked rice. Mix together and bring to a boil.
- Lower the heat to simmer and cover with a lid. Cook for 20 minutes.
- Remove the lid and add in the shrimp, mixing to combine. Cover again and cook for another 5 minutes.
- Serve with chopped parsley, if desired.
Photos were edited with Tomato, Tomato in the Bright Brunch Lightroom Presets.
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