CT LIVE!: Classic Jambalaya - NBC Connecticut
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CT LIVE!: Classic Jambalaya

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    NEWSLETTERS

    CT LIVE!: Classic Jambalaya

    James Varano, owner of Black Eyed's Sally's, showed us how to make a classic jambalaya. (Published Tuesday, March 5, 2019)

    Jambalaya

    • 3 tablespoons cooking oil, divided
    • 2 tablespoons Cajun seasoning
    • 10 ounces andouille sausage, sliced into rounds
    • 1-lb boneless skinless chicken breasts or thighs, cut into 1" pieces
    • 1 onion diced
    • 1 diced green bell pepper
    • 1 diced red bell pepper
    • 2 stalks/ribs celery, chopped
    • 4 cloves garlic, minced
    • 14 ounces / can crushed tomatoes
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1 teaspoon each dried thyme and dried oregano
    • 1/2 teaspoon red pepper flakes (or 1/4 teaspoon Cayenne powder)
    • 1/2 teaspoon hot pepper sauce
    • 2 teaspoons Worcestershire sauce
    • 1 cup sliced sliced okra
    • 1 1/2 cups uncooked white rice
    • 3 cups low sodium chicken broth
    • 1 lb raw shrimp tails on peeled and deveined
    • Sliced green onions for garnish

    Instructions:

    Heat1 tablespoon of oil in a large pot over medium heat. Season the shrimp and chicken pieces with half of the Cajun seasoning.

    Brown sausage in the hot oil; remove with slotted spoon and set aside. Add remaining oil to the pot and sauté chicken until lightly browned. Remove with slotted spoon; set aside.

    Sauté the onion, bell pepper and celery until onion is soft and transparent. Add the garlic and cook until fragrant (30 seconds).

    Stir in the tomatoes; season with salt, pepper, thyme, oregano, red pepper flakes (or Cayenne), hot sauce, Worcestershire, and the remaining Cajun seasoning. Stir in the okra slices, chicken and sausage. Cook for 5 minutes, while stirring occasionally.

    Add in the rice and chicken broth, bring to a boil, then reduce heat to low-medium. Cover and let simmer for about 20 to 25 minutes, or until liquid is absorbed and rice is cooked, while stirring occasionally.

    Place the shrimp on top of the Jambalaya mixture, stir through gently and cover with lid. Allow to simmer while stirring occasionally, until the shrimp are cooked through and pink (about 5-6 minutes)

    Season with a little extra salt and pepper if needed and remove from heat. Adjust heat with extra hot sauce, Cayenne pepper or Cajun seasoning. Serve immediately with sliced green onions and warm cornbread.