Name: Jambalaya with Okra
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Ingredients: 3 tablespoons canola oil; 2 tablespoons Cajun seasoning (or your favorite combination of paprika, celery, garlic, pepper, oregano, caraway, dill, turmeric, cumin, bay leaf, mace, cardamom, basil, marjoram, rosemary, and thyme); 1/2 pound andouille sausage, cut in rounds; 1 pound boneless chicken (thighs or breasts), cut in 1-inch pieces; 1 onion, diced; 1 green bell pepper, diced; 1 red bell pepper, diced; 2 stalks of celery, sliced; 4 (or more) cloves of garlic, minced; 1 pound tomatoes, peeled, seeded, and diced; 1/2 teaspoon hot pepper sauce; 2 teaspoons Worcestershire sauce; 1 cup thinly sliced okra (use the Jambalaya variety if you have it); 1 1/2 cups uncooked white rice; 3 cups chicken broth; 1 pound raw shrimp, peeled and deveined; Salt, pepper, and red pepper flakes to taste; Chopped scallions and parsley for garnish

Jambalaya with Okra

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Savor the flavor of New Orleans straight from your bowl when you cook up this flavorful Jambalaya with Okra!

Author: Norann Oleson
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: Serves 6
Category: Entrées

Ingredients

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3 tablespoons canola oil
2 tablespoons Cajun seasoning (or your favorite combination of paprika, celery, garlic, pepper, oregano, caraway, dill, turmeric, cumin, bay leaf, mace, cardamom, basil, marjoram, rosemary, and thyme)
1/2 pound andouille sausage, cut in rounds
1 pound boneless chicken (thighs or breasts), cut in 1-inch pieces
1 onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
2 stalks of celery, sliced
4 (or more) cloves of garlic, minced
1 pound tomatoes, peeled, seeded, and diced
1/2 teaspoon hot pepper sauce
2 teaspoons Worcestershire sauce
1 cup thinly sliced okra (use the Jambalaya variety if you have it)
1 1/2 cups uncooked white rice
3 cups chicken broth
1 pound raw shrimp, peeled and deveined
Salt, pepper, and red pepper flakes to taste
Chopped scallions and parsley for garnish

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Instructions

Season the sausage and chicken with half of the Cajun seasoning.
Heat 1 tablespoon of oil in a Dutch oven or large pot.
Brown the sausage first, then remove it from the heat and set it aside.
Brown the chicken next, adding more oil as needed. When the chicken is browned, remove it from the pot and set it aside with the sausage.
Sauté the onion, peppers, and celery until the onion begins to turn translucent. Add the garlic and cook for another minute.
Add the tomatoes.
Season the pot with salt, pepper, red pepper flakes, hot pepper sauce, Worcestershire sauce, and the remaining Cajun seasoning.
Stir in the okra, chicken, and sausage.
Cook for five minutes, stirring occasionally.
Add the rice and chicken broth, and bring the liquid to a boil.
Turn the heat down to medium-low.
Cover and let the pot simmer for 20 to 25 minutes, until most of the liquid is absorbed and the rice is cooked. Stir every 5 minutes or so.
Add the shrimp to the mixture and stir it in.
Cover the pot with a lid and simmer for about 5 minutes, until the shrimp is cooked through.
Check shrimp for doneness.
Adjust seasoning as needed.
Garnish with scallions and parsley and serve immediately.

Find it online: https://foodgardening.mequoda.com/recipe/jambalaya-with-okra/