Creole Jambalaya

Ingredients

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Cajun Seasoning

  McCormick

  6 tsp or 19g

• Sausage

  Beef, pork, chicken, skinless, smoked

  12 oz or 340g

• Chicken breast

  Broilers or fryers, meat only, raw

  12 oz or 340g

• Onions

  Raw

  1 medium or 110g

• Green bell pepper

  Sweet, green, raw

  1 small or 74g

• Red bell pepper

  Sweet, raw

  1 small or 74g

• Celery

  Raw

  2 stalk, medium or 80g

• Garlic

  Raw

  6 cloves, minced or 18g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  2 cup or 480g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ½ tsp or 1g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

• Thyme

  Spices, dried

  1 tsp, leaves or 1g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Pepper or hot sauce

  Ready-to-serve

  ½ tsp or 2g

• Worcestershire sauce

  2 tsp or 11g

• Okra

  Raw

  1 cup or 100g

• White rice

  Long-grain, regular, raw, enriched

  1 ½ cup or 278g

• Chicken broth

  Soup, canned, less/reduced sodium

  3 cup or 720g

• Shrimp

  Crustaceans, mixed species, raw

  16 oz or 454g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Parsley

  Raw

  1 tbsp or 4g

Directions

1. Heat a third of the oil in a large pot or Dutch oven over medium heat. Season the andouille sausage and chicken pieces with half of the Cajun seasoning.
2. Brown the sausage in the hot oil, then remove with a slotted spoon and set aside. Add the remaining oil to the pot and sauté the chicken until lightly browned. Remove with a slotted spoon and set aside.
3. Sauté the diced onion, bell peppers, and celery until the onion is soft and transparent. Add the minced garlic and cook until fragrant, about 30 seconds.
4. Stir in the crushed tomatoes, salt, pepper, thyme, oregano, red pepper flakes, hot sauce, Worcestershire sauce, and the remaining Cajun seasoning. Add the sliced okra, chicken, and sausage. Cook for 5 minutes, stirring occasionally.
5. Add the rice and chicken broth, bring to a boil, then reduce heat to low-medium. Cover and let simmer for about 20 to 25 minutes, or until the liquid is absorbed and the rice is cooked, stirring occasionally.
6. Place the shrimp on top of the jambalaya mixture, stir gently, and cover with the lid. Allow to simmer, stirring occasionally, until the shrimp are cooked through and pink, about 5-6 minutes.
7. Season with extra salt and pepper if needed. Adjust the heat with additional hot sauce or Cajun seasoning. Serve immediately with sliced green onions and parsley.