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).
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
2 tbsp olive oil
2 small onions, chopped
1 red bell pepper
2 celery stalks, chopped
6 garlic cloves, chopped
1 lb. boneless, skinless chicken breast, chopped
1 lb. andouille sausage, chopped
3-4 tomatoes chopped
3 tsp spicy Cajun seasoning
1 tsp dried oregano
1 tsp dried basil
Salt & pepper to taste
8 oz tomato sauce
3 cups chicken stock
1.5 cups long grain rice, uncooked
½ lb shrimp, peeled and deveined
1 tsp olive oil
Chopped parsley for garnish
¼ tsp file powder
Heat a large pan to medium heat. Add 2 tbsp 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 1 tsp olive oil. Season shrimp with salt, pepper, and Cajun seasoning and sauté a couple of minutes 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!