
Prep Time: 10 Minutes Cook Time: 35 Minutes Total Time: 45 Minutes Makes 8 Servings
Red Scorpion Jambalaya
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).
Ingredients
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
½ tsp Secret Aardvark Red Scorpion Hot Sauce
Instructions
- 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 minutes each side, until cooked through. Stir them into the jambalaya pot.
- Serve jambalaya into bowls and garnish with parsley. Add extra Red Scorpion hot sauce, to taste. Enjoy!