Red Bean Jambalaya
Jambalaya is a classic Louisiana rice dish that is packed with incredible flavors. It’s a one-pot comfort food meal that is easy to make. But what makes this hearty meal stand out from other jambalaya recipes is that it combines the famous Monday tradition of red beans into the mix.
Servings: 6 people
Ingredients
- 1 tbsp olive oil divided
- 1 lbs chicken breast diced into bite sized pieces
- 4 tbsp Cajun Seasoning divided
- ½ tsp salt
- 1 lbs Andouille Sausage cut into 1/2-inch pieces
- 1 large onion diced
- 1 green bell pepper diced
- 2 ribs celery diced
- 5 cloves garlic minced
- 1 15- oz can Rotel tomatoes undrained
- 1 tbsp tomato paste
- 1 tsp smoked paprika
- 1 tsp dried parsley flakes
- 1 tsp dried basil
- ½ tsp dried oregano
- 1 tsp Crystal Hot Sauce
- 4 cups chicken stock
- 2 cups long grain white rice I prefer Supreme Rice
- 1 lbs shrimp peeled and tails removed (Optional)
- 2 15- oz cans Red Beans drained and rinced
- green onions chopped, for garnishment
Instructions
- Season and Cook the Chicken. In a large mixing bowl, season the diced chicken with 2 tablespoons Creole/Cajun Seasoning. Make sure that all of the pieces are coated. Then saute the chicken until all of the pieces are a nice golden color—about 5 minutes.
- Cook the Sausage. Add the sliced sausage to the pot and cook for another 5 minutes or until the sausage has lightly browned and crisped some along the edges.
- Saute the Trinity. Add the Trinity to the pot. Sauté the diced onions, bell peppers, and celery until the vegetables softened. This could take about 8 to 10 minutes. Then add the minced garlic and the remaining 2 tablespoons of Creole/Cajun seasoning. Stir for about one minute.
- Add the red beans, tomato paste, a can of Rotel tomatoes, herbs and spices, and stock. Bring the liquid to a boil then let simmer for about 5 minutes.
- Add the rice. Stir in the rice. Reduce heat to LOW, and simmer for 20 minutes covered, or until the liquid is absorbed into the rice.
- If Adding Shrimp. I don't add shrimp because my wife has a seafood allergy. If you want to add shrimp, you add them at the end. Make sure they are well tucked into the rice mixture, cover the pot again, and turn the heat off. Let the pot sit for about 5 minutes, or until the shrimp have turned a pink color.
- PRO TIP: The shrimp should always be added at the end so they are not overcooked. Overcooked shrimp can have a rubbery texture to them.
- Garnish the pot. Before serving, garnish the pot with freshly sliced green onions.
