Red Scorpion Jambalaya

Name: Red Scorpion Jambalaya
Prep time: 10 min
Cook time: 35 min
Yield: 8 servings
Cuisine: Southern
Ingredients: 25 g (2 tbsp) of olive oil; 2 small onions; chopped; 1 red bell pepper; 2 celery stalks; chopped; 6 garlic cloves; chopped; 455 g (1 lb) of boneless; skinless chicken breast; chopped; 455 g (1 lb) of andouille sausage; chopped; 3-4 tomatoes; chopped; 10 g (3 tsp) of spicy Cajun seasoning; 5 g (1 tsp) of dried oregano; 5 g (1 tsp) of dried basil; Salt and pepper to taste; 240 ml (8 oz) of tomato sauce; 710 g (3 cups) of chicken stock; 255 g (1.5 cups) of long grain rice; uncooked; 225 g (1/2 lb) of shrimp; peeled and deveined; 5 g (1 tsp) of olive oil; Chopped parsley for garnish; 1 g (1/4 tsp) of file powder; 5 g (1/2 tsp) of Secret Aardvark Red Scorpion Hot Sauce

Jambalaya is a super-easy and versatile dish to make. Make a batch in a big pot and you’ll have enough for several meals. This recipe features our Red Scorpion Fiery Hot Sauce, made with fermented scorpion peppers for a tangy heat that goes so well with classic southern cooking. And it’s great no matter how you change it up. At heart, Jambalaya is a simple combination of veggies, tomato, and rice. You can make it vegetarian, or add shrimp, chicken, and andouille sausage (or not).

Preparation Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Number of Servings: 8

INGREDIENTS

25 g (2 tbsp) of olive oil

2 small onions, chopped

1 red bell pepper

2 celery stalks, chopped

6 garlic cloves, chopped

455 g (1 lb) of boneless, skinless chicken breast, chopped

455 g (1 lb) of andouille sausage, chopped

3-4 tomatoes, chopped

10 g (3 tsp) of spicy Cajun seasoning

5 g (1 tsp) of dried oregano

5 g (1 tsp) of dried basil

Salt and pepper to taste

240 ml (8 oz) of tomato sauce

710 g (3 cups) of chicken stock

255 g (1.5 cups) of long grain rice, uncooked

225 g (^1/2 lb) of shrimp, peeled and deveined

5 g (1 tsp) of olive oil

Chopped parsley for garnish

1 g (^1/4 tsp) of file powder

5 g (^1/2 tsp) of Secret Aardvark Red Scorpion Hot Sauce

INSTRUCTIONS

Heat a large pan to medium heat. Add 25 g (2 tbsp) of olive oil, onions, peppers, and celery. Cook for 6-7 minutes until softened. Add garlic, chicken, and andouille sausage. Cook for 5 minutes, stirring often until chicken is no longer pink and the sausage starts to cook through.

Add tomatoes and stir to break apart. Cook for 3 minutes. Add Cajun seasoning, oregano, basil, salt and pepper, tomato sauce, and chicken stock. Stir.

Add in Red Scorpion hot sauce.

Stir in the white rice. Bring to a quick boil, then reduce heat to a simmer. Cover and let simmer for 25-30 minutes, or until the rice is cooked and tender, to your preference.

Heat a small pan to medium heat and add 5 g (1 tsp) of olive oil. Season shrimp with salt, pepper, and Cajun seasoning and sauté a couple of minutes on each side, until cooked through. Stir them into the jambalaya pot.

Serve jambalaya in bowls and garnish with parsley. Add extra Red Scorpion hot sauce, to taste. Enjoy!

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