Cajun Jambalaya

3 Tbsp olive oil
2 red bell peppers (diced)
3 stalks celery (diced)
1 yellow onion (chopped)
1 pound mushrooms (sliced)
5 cloves garlic (chopped)
1 jalapeno (diced)
1 pound Italian sausage (sliced)
1 chicken breast (chopped)
14 ounces crushed tomatoes
2 Tbsp Cajun Kaboom Seasoning
1 tsp basil
1 tsp dried thyme
1 bay leaf
¼ tsp red pepper flakes
salt & pepper to taste
3 cups chicken stock
1 ½ cup long grain white rice
1 pound shrimp peeled and deveined


In a large skillet over medium high heat, add 1 tablespoon olive oil.
Saute the peppers, celery, onion and mushrooms until they begin to soften, about 6-7 minutes.
Add the garlic and jalapeno and cook for 1 minute more.
Add the chicken and sausage to the pan (and up to 2 more Tbsp of olive oil if needed) and cook for 6-7 minutes, until browned and no longer pink.
Stir in the crushed tomatoes, Cajun Kaboom Seasoning, basil, thyme, bay leaf and red pepper flakes.
Season with salt and pepper to taste.
Stir in the chicken stock and white rice. Bring the pan to a boil and then reduce to a simmer. Cover and simmer for 25 – 30 minutes, until the rice is cooked and almost all of the liquid is absorbed. If the mixture becomes too dry, add an extra splash of chicken stock. Stir occasionally.
Stir the shrimp into the pan and cook for 5 more minutes, until the shrimp are cooked through.
Remove bay leaf.
Season with salt and pepper to taste.

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