Jambalaya made with fresh seafood from RDM Shrimp Aquaculture

Original recipe found here.

Yields7 Servings

A classic favorite made with sustainable RDM Shrimp!

 3 tbsp olive oil
 2 ribs celery, chopped
 1 white onion, diced
 1 small red bell pepper, cored and diced
 1 small yellow bell pepper, cored and diced
 1 small green bell pepper, cored and diced
 12 jalapeno peppers, seeded and finely chopped
 4 cloves garlic, minced
 2 boneless skinless chicken breasts, cut into bit-sized pieces
 1 lb andouille sausage, thinly sliced into rounds
 3 cups chicken stock
 1 can crushed tomatoes (14 oz)
 1 ½ cups uncooked white or brown rice
 2 tbsp Cajun or Creole seasoning
 1 bay leaf
 1 tsp thyme, crushed
 ¼ tsp cayenne pepper
 1 lb raw shrimp peeled
 1 cup thinly sliced okra
 Salt and pepper
1

Heat 2 tablespoons olive oil in a large sauté pan over medium-high heat. Add celery, onion, bell peppers, jalapeno, and garlic. Sauté for about 5 minutes, stirring occasionally until the vegetables are soft and mostly cooked.

2

Add the remaining tablespoon of olive oil, chicken, sausage, and stir to combine. Continue sautéing for an additional 5 minutes or until the chicken is no longer pink and mostly cooked.

3

Add the chicken stock, tomatoes, rice, Cajun spice, bay leaf, thyme, and cayenne. Stir and combine.

4

Reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is cooked (Stirring occasionally.)

5

Once rice in tender, add in the shrimp and okra and stir to combine. Let the mixture continue to simmer, stirring occasionally until the shrimp are cooked and pink. Remove bay leaf and season with salt and pepper and hot sauce. Remove from heat and serve!

Ingredients

 3 tbsp olive oil
 2 ribs celery, chopped
 1 white onion, diced
 1 small red bell pepper, cored and diced
 1 small yellow bell pepper, cored and diced
 1 small green bell pepper, cored and diced
 12 jalapeno peppers, seeded and finely chopped
 4 cloves garlic, minced
 2 boneless skinless chicken breasts, cut into bit-sized pieces
 1 lb andouille sausage, thinly sliced into rounds
 3 cups chicken stock
 1 can crushed tomatoes (14 oz)
 1 ½ cups uncooked white or brown rice
 2 tbsp Cajun or Creole seasoning
 1 bay leaf
 1 tsp thyme, crushed
 ¼ tsp cayenne pepper
 1 lb raw shrimp peeled
 1 cup thinly sliced okra
 Salt and pepper

Directions

1

Heat 2 tablespoons olive oil in a large sauté pan over medium-high heat. Add celery, onion, bell peppers, jalapeno, and garlic. Sauté for about 5 minutes, stirring occasionally until the vegetables are soft and mostly cooked.

2

Add the remaining tablespoon of olive oil, chicken, sausage, and stir to combine. Continue sautéing for an additional 5 minutes or until the chicken is no longer pink and mostly cooked.

3

Add the chicken stock, tomatoes, rice, Cajun spice, bay leaf, thyme, and cayenne. Stir and combine.

4

Reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is cooked (Stirring occasionally.)

5

Once rice in tender, add in the shrimp and okra and stir to combine. Let the mixture continue to simmer, stirring occasionally until the shrimp are cooked and pink. Remove bay leaf and season with salt and pepper and hot sauce. Remove from heat and serve!

Jambalaya Recipe

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