New Orleans Style Jambalaya


4-6 servings

Cook Time

1 hour



  • 1 lb. chicken, boneless/skinless
  • S&P 
  • ½ tsp. Cajun seasoning 
  • 2 tbsp. oil
  • 4 oz. andouille sausage, sliced
  • 1-2 shallots, sliced
  • 4 scallions sliced
  • 4 cloves garlic, smashed
  • 4 shishito peppers, diced
  •  1 sweet green pepper, diced
  • 1 stalk celery, diced
  • ¼ carrot, diced
  • 4 grape tomatoes, halved
  • 1 cup long grain rice
  • 1 bay leaf
  • 1 sprig thyme
  • 2 cups chicken broth
  • 8 Jumbo shrimp, peeled & deveined
  • 2 sprigs parsley leaves, rough chop

Southern Style Blistered Okra & Cheese

  • Olive Oil
  • Okra, whole or halved
  • S&P TT
  • Grated cheese
  • Balsamic vinegar glaze



  1. Season chicken with S&P and Cajun seasoning. 
  2. Heat oil in a heavy pot, and cook chicken on medium-low heat, do not brown.
  3. Move chicken to the sides of the pot, add sausage and let the fat render for 30 seconds, discard tongs that touch raw chicken.
  4. Add veggies, sweat on medium-low heat for 3 mins, do not brown.
  5. Add rice, bay and thyme and coat with veggie mixture.
  6. Add broth, then bring to a boil, stir once with a wooden spoon.
  7. Reduce heat to medium, cover and cook for approx. 20 mins, do not stir again.
  8. Once all liquid is 95% absorbed, remove bay leaf and thyme.
  9. Add shrimp and parsley on top, do not stir in.
  10. Cover and cook for another 5 minutes or until shrimp are bright red and firm.

Southern Style Blistered Okra & Cheese

  1. In a heavy-bottom pan, heat oil over medium heat.
  2. Add oil, then okra. Saute until blistered and soft, approx. 4-5 more minutes.
  3. Season with a few grinds of S&P, toss with cheese and drizzle with balsamic.
  4. Enjoy with or while jambalaya is cooking.
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