I love traditional Jambalaya, it’s full of delicious creole flavors, vegetables, shrimp, chicken and sausage. As I enjoy easting many different colors of veggies in my diet, daily, I came up with this kicked up Jambalaya, overflowing with colorful vegetables.
This isn’t a simple recipe, but it is well worth the time and effort, if you are able. I hope you like it as much as I do!
Ingredients
- 12 medium shrimp, peeled, deveined and chopped
- 4 ounces chicken thighs, diced
- 1 tbsp Creole seasoning, recipe follows
- 2 tbsp olive oil
- 1/4 cup chopped onion
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped yellow bell pepper
- 1/4 cup chopped brocolli
- 1/4 cup chopped mushrooms
- 1/4 cup sliced zucchini
- 1/4 cup chopped celery
- 2 tbsp chopped garlic
- 1/2 cup chopped tomatoes
- 3 bay leaves
- 1 tbsp Worcestershire sauce
- 1 tbsp hot sauce
- 3/4 cup medium grain rice
- 3 cups chicken stock
- 5 ounces Andouille sausage (or sausage of your choice my favorite is portobello, smoked chicken sausage) , sliced
- Salt and pepper
Servings: servings
Instructions
- In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well.
- In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes.
- Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces.
- Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes.
- When rice is just tender add shrimp and chicken mixture and sausage.
- Cook until meat is done, about 10 minutes more.
- Season to taste with salt, pepper and Creole seasoning.
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