I made this with chicken only, because “the boy” doesn’t like shrimp. But, I would totally recommend adding some shrimp and or sausage to this jambalaya. I’ve never made jambalaya before – which is surprising given my love for all things New Orleans. Hope you enjoy this recipe as much as we did! It was quite tasty and flavorful.
12 chicken thighs, skinned and boned, and cut into bite-sized pieces
2 cloves garlic
1 bell pepper
3 celery ribs
1 ½ cups rice
2 tsp. salt free Spike seasoning
1 tsp. Seasoning Salt (I use Johnny’s for this recipe)
1 tsp. Tony Chachere’s
1 – 15oz can tomato sauce
1 ½ cup water
Salt & Pepper
Drizzle olive oil in a large skillet or pan; heat. Add chicken to the pan; season with salt and pepper; sauté until cooked through. Remove from pan.
Drizzle a little more olive oil to the pan, if needed. Add onions and sauté for several minutes. Add garlic, bell pepper and celery. Sauté for about five minutes.
Return meat (and any accumulated juices) to pan, add rice and cook for about one minute. This allows the rice to absorb the pan juices. Add the Spike, Seasoning Salt and Tony’s; stir to combine well. Add the tomato sauce and water. Bring to a boil. Reduce heat, cover pan, and simmer until the rice is completely cooked. Keep an eye on the jambalaya to be sure the mixture doesn’t dry out or burn on the bottom. Stir occasionally.
Note: If you would like to add shrimp to the jambalaya wait until the last 5 minutes of cooking. If you would like to add andouille sausage – or a similar sausage – add it when you return the chicken to the pan.