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Restaurants›The Arrogant Butcher›Shrimp, Chicken & Sausage Jambalaya Recipe

Shrimp, Chicken & Sausage Jambalaya Recipe

Inspired by The Arrogant Butcher

Time45m

Serves6

Spicy Cajun Rice, Okra

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Ingredients

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Main Ingredients

1 pound Shrimp, peeled and deveined

1 pound Chicken thighs, boneless and skinless, diced

8 ounces Andouille sausage, sliced

1 cup Okra, sliced

1 cup Long-grain rice

3 cups Chicken broth

1 medium Onion, chopped

1 medium Bell pepper, chopped

1 stalk Celery, chopped

3 cloves Garlic, minced

2 tablespoons Cajun seasoning

1 can (14.5 ounces) Diced tomatoes, canned

2 leaves Bay leaves

2 tablespoons olive oil

1 teaspoon Celtic sea salt

1 teaspoon black pepper

0 to taste Green onions, chopped (for garnish)

0 to taste Parsley, chopped (for garnish)

Method

Cooking Instructions

1

Prepare the Ingredients

Gather and measure all your ingredients before you start cooking.

2

Sauté the Vegetables

In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, bell pepper, and celery. Sauté for about 5 minutes until softened.

3

Cook the Sausage and Chicken

Add the sliced Andouille sausage and diced chicken thighs to the pot. Cook for about 5-7 minutes until the chicken is browned.

4

Season and Add Remaining Ingredients

Stir in the minced garlic, Cajun seasoning, diced tomatoes, bay leaves, salt, and black pepper. Mix well.

5

Add Rice and Broth

Add the rice and chicken broth to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes.

6

Add Shrimp and Okra

After 20 minutes, add the shrimp and okra to the pot. Stir gently and cover. Cook for an additional 5-7 minutes until the shrimp are pink and cooked through.

7

Serve

Remove bay leaves and serve the jambalaya hot, garnished with chopped green onions and parsley.