Jambalaya Recipe (Creole)
"An authentic Creole Jambalaya recipe! A delicious one-pot meal coming to you from New Orleans is pure comfort food filled to the brim with chicken, shrimp, andouille sausage, rice, seasonings, spices and incredible flavours! Ready and on the table in 45 minutes!..."
INGREDIENTS
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3 tablespoons cooking oil, (divided)
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2 tablespoons Slap Ya Mama/Cajun seasoning, ((adjust to suit your tastes/heat preference))
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10 ounces (300 g) andouille sausage, (sliced into rounds)
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1 pound (500 g) boneless skinless chicken breasts or thighs, (cut into 1 inch pieces)
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1 onion (diced)
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1 small green bell pepper (capsicum), (seeded and diced)
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1 small red bell pepper (capsicum), (seeded and diced)
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2 stalks/ribs celery, (chopped)
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4 cloves garlic, (minced)
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14 ounces (400 g) can crushed tomatoes
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1 teaspoon salt
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1/2 teaspoon ground black pepper
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1 teaspoon each dried thyme and dried oregano
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1/2 teaspoon red pepper flakes ((or 1/4 teaspoon Cayenne powder))
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1/2 teaspoon hot pepper sauce
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2 teaspoons Worcestershire sauce
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1 cup thinly sliced okra ((or 1 teaspoon file powder))
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1 1/2 cups uncooked white rice ((short grain or long grain))
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3 cups low sodium chicken broth
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1 pound (500 g) raw shrimp/prawns (tails on or off, peeled and deveined)
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Sliced green onions and chopped parsley, (to garnish)
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