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 up on 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!
- 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 1/2 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
- 2 1/2 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
- 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