THE NICEST RICE

Cajun Jambalaya

Easy Cooking, Great Results

Any Cajun Jambalaya lovers here? You won’t want to miss out on this Della’s Light Brown Basmati Rice inspired meal.

 

Made this? Let us know how it went in the comment section below!

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CAL/SERV:
380

YIELDS:
6-8 Servings

PREP TIME:
20 Mins

TOTAL TIME:
1 Hour

INGREDIENTS

  • 1 1⁄2 cups uncooked Della Rice Light Brown Basmati Rice
  • 3 tablespoon olive oil – divided
  • 1 pound Andouille sausage – sliced into rounds
  • 1 pound boneless skinless chicken breasts or thighs – chopped into 1-inch cubes
  • 1 large yellow onion – diced
  • 1 green bell pepper -diced
  • 1 red bell pepper – diced
  • 3 stalks celery – diced
  • 1 jalapeño pepper- seeded and finely chopped
  • 4 cloves garlic – minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 (14 ounce) can diced/crushed tomatoes
  • 2 teaspoon Worcestershire sauce
  • 2 2⁄3 cups low sodium chicken broth
  • 2-3 tablespoon Cajun seasoning
  • 1 teaspoon dried thyme
  • 1⁄4 teaspoon cayenne – (optional)

Step 1

  • Add 1 tablespoon of olive oil to a large stockpot or Dutch oven set over medium-high heat. Add the sliced sausage and cook until lightly browned on all sides. Remove to a clean plate and set aside. 

Step 2

  • Add 1 more tablespoon of olive oil to the pot and add in the chicken pieces. Cook, stirring occasionally, for 6-8 minutes, or until chicken is cooked. Transfer the chicken to a clean plate and set aside. 
  • 3. Add the remaining tablespoon of oil to the stockpot. Add in the onion, bell peppers, celery, jalapeño, garlic, salt and pepper. Sauté for 6 minutes, stirring occasionally, until the onions are softened.

Step 3

  • Add the crushed tomatoes, worcestershire sauce, chicken stock, Della Rice Light Brown Basmati Rice, Cajun seasoning, thyme, cayenne, bay leaf, and stir to combine. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is nearly cooked through, stirring every 5 minutes so that the rice does not burn.

Step 4

  • Add in the raw shrimp and okra. Stir to combine. Continue to simmer, stirring occasionally, until the shrimp are cooked through and pink. Add the chicken and sausage back in, and remove and discard the bay leaf. Taste seasoning of the jambalaya and add additional Cajun seasoning, salt or pepper if desired. Remove from heat. Garnish with chopped parsley and green onions. Enjoy!