Quick Cajun Jambalaya for Mardi Gras

Think of Jambalaya like risotto meets paella, but spicier. Basically, it’s a blank slate for whatever ingredients you enjoy most. The version below is quick and easy, just 20 minutes! It’s full of cajun flavors and spices and makes the perfect weeknight meal, on Mardi Gras, or any Tuesday night. Enjoy!

Yields - 6- 8 generous servings

Cook Time - 20 minutes

Ingredients

• 2 TB extra-virgin olive oil

• 1 medium yellow onion, diced 1/2”

• 2 ribs celery, diced 1/2”

• 2 red bell peppers, diced 1/2”

• 1 TB Kosher salt

• 2 tsp freshly ground black pepper

• 1 lb. boneless skinless chicken breasts, cut into 1" pieces

• 1 tsp. oregano, minced

• 6 oz. andouille sausage, sliced into 1” rounds

• 1 clove garlic, peeled & minced

• 2 tbsp. tomato paste

• 2 c. low-sodium chicken stock

• 1 , 15-oz can crushed tomatoes

• 1 c. Basmati rice

• 2 tsp. Old Bay seasoning (or equivalent smoked paprika & celery salt)

• 1 lb. medium shrimp, peeled and deveined

• 2 scallions, thinly sliced

• 1 jalapeno, thinly sliced

• 1 TB Italian parsley, finely minced
  

Method

1. Heat olive oil in a 5-quart dutch oven over medium heat. Add onion, celery, and bell pepper and season with salt and pepper. Cook until soft, about 5 minutes, then stir in chicken and season with salt, pepper, and oregano. Cook until the chicken is golden on the outsider, about 5 minutes, then stir in andouille sausage, garlic, and tomato paste and cook until fragrant, about 1 minute more.

2. Add chicken stock, crushed tomatoes, basmati rice, and Old Bay seasoning. Reduce heat to medium-low, cover with a tight fitting lid, and cook until the rice is tender and the liquid is almost absorbed, about 20 minutes.

3. Add the shrimp, replace the lid, and continue cooking until shrimp just turn pink, 3 to 5 minutes.

4. Stir in scallions, sliced jalapeño, and parsley just before serving.