If you want to excite your tastebuds and put some life into that tired old weeknight dinner routine everyone seems to fall into, try my Skillet Jambalaya. A world of flavors awaits you and it’s not that hard to make that journey, simply by taking that path a little bit outside of your flavor comfort zone.
What awaits you is a whole new world of tastes and textures. It does take a little time to learn to appreciate new flavors, so make sure to try things 3 times before giving upon them.
For our culinary journey to Louisiana, I decided to share my recipe for an easy one-pan dinner, Skillet Jambalaya. Let’s start with our ingredients.
The prep is pretty simple and in about 45 minutes you’ll be sitting down to a taste of ‘Nawlins.
I don’t make my Skillet Jambalaya too spicy, but you can easily kick up your recipe a few notches if you enjoy a little more heat in your food. And have a little fun when you’re cooking up this kind of deliciousness in your kitchen with some of your favorite music. It’s okay to sing and do a little happy dance while you’re cooking……
As they say in Louisiana- Laissez les bons temps rouler. For you and me that means– Let the good times roll!
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How to Make Skillet Jambalaya
Ingredients
- 1 cup chopped onion
- 1 cup chopped red or green bell pepper
- 15 oz canned diced tomatoes in juice
- 1 cup sliced okra fresh or frozen
- 3 clove garlic chopped
- 1 ½ cups white rice
- 4 cups chicken stock
- 4 chicken thighs cut into chunks
- 12 large raw shrimp - peeled and cleaned
- 6 ounces Andouille sausage - sliced
- olive oil for sauteing
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
Cajun Seasoning
- 2 ½ tablespoons paprika
- 2 tablespoons granulated garlic
- 1 tablespoon sea salt
- 1 tablespoon granulated onion
- 1 tablespoon black pepper
- 1 tablespoon oregano
- 1 tablespoon thyme
- 2 tablespoons chopped parsley for garnish
Instructions
- Combine spices and mix well.
- dredge chicken and shrimp in cajun seasonings and set aside
- In a large hot skillet add olive oil
- Add the garlic, onions, peppers, and saute over medium high heat for 3-4 minutes
- Add in rice and continue to saute for another few minutes, lowering heat to medium, adding more olive oil if needed
- Add chicken stock, tomatoes, okra, Worcestershire and hot sauce. Turn heat down to med low and cover and allow to simmer for 10 - 12 minutes
- Occasionally stir mixture to make sure all of the ingredients are well blended and not sticking to the pan.
- Add chicken and andouille sausage to pan cover and allow to cook for an additional 8-10 minutes on medium low.
- Add Shrimp to Jambalaya and continue cooking over medium heat for 5 minutes or until shrimp are fully cooked.
- *if more liquid is needed anytime during the cooking process add in more stock or water.
- *an additional can of tomatoes may also be added.
- Place in a large serving dish arranging shrimp and sausage, sprinkling with chopped parsley.
- Serve and enjoy
Nutrition
Denniss Latchum
Once Again Chef Dennis has come through with an easy and delicious recipe! There were 4 of us (two with apatite’s) and we had a lot left over. This did not fit into my 12″ skillet though so I had to transfer to a pot which was fine really. I added extra tomato and liquid and for a treat used Mexican oregano. GREAT RECIPE!!! Thank you Chef Dennis!
Larry
Looks outstanding Chef and pretty easy to make – I like one pot meals.