Jambalaya Recipe by Ashley
Cooking Instructions 40 min 1 Prep: cut chicken and sausage into bite sized pieces 2 Heat olive oil in a large saute pan over medium-high heat. Add garlic, chicken and sausage, and stir to combine. Saute until the chicken is no longer pink and mostly cooked. 3 Add the chicken stock, tomatoes, rice, and Cajun spice, and stir to combine. Reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is cooked, stirring occasionally. (Don't forget to stir, or the rice may burn on the bottom of the pan.) 4 Once the rice is tender, add in the shrimp and stir to combine. Let the mixture continue to simmer, stirring occasionally until the shrimp are cooked and pink. Season the jambalaya with salt and pepper and additional Cajun seasoning if needed. Remove from heat and serve. 1 Prep: cut chicken and sausage into bite sized pieces 1 Prep: cut chicken and sausage into bite sized pieces 2 Heat olive oil in a large saute pan over medium-high heat. Add garlic, chicken and sausage, and stir to combine. Saute until the chicken is no longer pink and mostly cooked. 2 Heat olive oil in a large saute pan over medium-high heat. Add garlic, chicken and sausage, and stir to combine. Saute until the chicken is no longer pink and mostly cooked. 3 Add the chicken stock, tomatoes, rice, and Cajun spice, and stir to combine. Reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is cooked, stirring occasionally. (Don't forget to stir, or the rice may burn on the bottom of the pan.) 3 Add the chicken stock, tomatoes, rice, and Cajun spice, and stir to combine. Reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is cooked, stirring occasionally. (Don't forget to stir, or the rice may burn on the bottom of the pan.) 4 Once the rice is tender, add in the shrimp and stir to combine. Let the mixture continue to simmer, stirring occasionally until the shrimp are cooked and pink. Season the jambalaya with salt and pepper and additional Cajun seasoning if needed. Remove from heat and serve. 4 Once the rice is tender, add in the shrimp and stir to combine. Let the mixture continue to simmer, stirring occasionally until the shrimp are cooked and pink. Season the jambalaya with salt and pepper and additional Cajun seasoning if needed. Remove from heat and serve. 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 Crockpot Parmesan Honey Pork loin Roast Scain's version Shepherds Pie Brad's collard greens Five-minute salad with avocado & tomato Banana Pancakes (no flour) Crockpot Parmesan Honey Pork loin Roast Scain's version Shepherds Pie Brad's collard greens Five-minute salad with avocado & tomato Banana Pancakes (no flour) Spiced Yoghurt Drink Roasted Broccoli Sweet Potato soup Scain's version Shepherds Pie Citron juice ✨ Hacked Brown Sugar Cinnamon Pop Tart (nearly no carb/ low cal) Donuts Five-minute salad with avocado & tomato Chocolate fudge muffins Japanese Miso Chicken Liver Spiced Yoghurt Drink Roasted Broccoli Sweet Potato soup Scain's version Shepherds Pie Citron juice ✨ Hacked Brown Sugar Cinnamon Pop Tart (nearly no carb/ low cal) Donuts Five-minute salad with avocado & tomato Chocolate fudge muffins Japanese Miso Chicken Liver