Jambalaya Recipe by Adrianne Meszaros
Cooking Instructions 1 hour 1 Heat up 2 Tbs of olive oil and cook chicken for two minutes on each side, not fully cooked. Cut chicken into cubes and set aside. 2 In the same pan, sauté shrimp, season with salt and pepper. Remove shrimp to cool. 3 In the same pan, add the final Tbs of olive oil, rice and cook until rice starts to toast. Add onion, celery, bell peppers, jalapeno, and garlic. Saute for 3 minutes. 4 Add chicken broth, crushed tomatoes, cajun seasoning, thyme, cayenne pepper, bay leaf, okra, sausage, and chicken back in. Bring to a boil, turn the heat all the way to low, cover and let simmer for 25 minutes. 5 Top with shrimp once the rice is cooked. Add toppings to individual bowls and enjoy! 1 Heat up 2 Tbs of olive oil and cook chicken for two minutes on each side, not fully cooked. Cut chicken into cubes and set aside. 1 Heat up 2 Tbs of olive oil and cook chicken for two minutes on each side, not fully cooked. Cut chicken into cubes and set aside. 2 In the same pan, sauté shrimp, season with salt and pepper. Remove shrimp to cool. 2 In the same pan, sauté shrimp, season with salt and pepper. Remove shrimp to cool. 3 In the same pan, add the final Tbs of olive oil, rice and cook until rice starts to toast. Add onion, celery, bell peppers, jalapeno, and garlic. Saute for 3 minutes. 3 In the same pan, add the final Tbs of olive oil, rice and cook until rice starts to toast. Add onion, celery, bell peppers, jalapeno, and garlic. Saute for 3 minutes. 4 Add chicken broth, crushed tomatoes, cajun seasoning, thyme, cayenne pepper, bay leaf, okra, sausage, and chicken back in. Bring to a boil, turn the heat all the way to low, cover and let simmer for 25 minutes. 4 Add chicken broth, crushed tomatoes, cajun seasoning, thyme, cayenne pepper, bay leaf, okra, sausage, and chicken back in. Bring to a boil, turn the heat all the way to low, cover and let simmer for 25 minutes. 5 Top with shrimp once the rice is cooked. Add toppings to individual bowls and enjoy! 5 Top with shrimp once the rice is cooked. Add toppings to individual bowls and enjoy! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Chops Peanut Butter Balls Mediterranean Pasta w/ Cajun Sacallops Chicago Baked Beans Chicken Caprese Grilled Pork Chops Peanut Butter Balls Mediterranean Pasta w/ Cajun Sacallops Chicago Baked Beans Chicken Caprese Tutti frutti Modak Chicken poppers Loaded chapati 'tacos' Crispy Fried Chicken🍗🍤 Resturant Style Spicy Cauliflower Roast and Fish dipped in the Orange Gravy Peach cobbler Pineapple fried rice Not jjampong (Korean inspired no-noodles mussel soup) Grilled halloumi and vegetable skewers Grilled Summer Veggie Pasta with Chicken Tutti frutti Modak Chicken poppers Loaded chapati 'tacos' Crispy Fried Chicken🍗🍤 Resturant Style Spicy Cauliflower Roast and Fish dipped in the Orange Gravy Peach cobbler Pineapple fried rice Not jjampong (Korean inspired no-noodles mussel soup) Grilled halloumi and vegetable skewers Grilled Summer Veggie Pasta with Chicken