Level: Easy | Prep/Cook Time: 30 mins
Special note: This is not meant to be a true jambalaya recipe, which can take hours to come together. This is for those last minute drop by guests or when you’re just too tired to spend hours in front of the stove. This is literally a one pot meal that takes about 30 minutes max to put on the table for 6 people.
- 2 TBL Olive oil
- 1/2 pound of cleaned shrimp or diced chicken (dried on paper towels)
- 1/2 pound of sliced dried style chorizo or spicy smoked sausage
- 1 small onion diced
- 1 diced tomato
- 1 bell peppers cut into strips ( I like red or yellow)
- 2 cloves finely minced garlic
- 2 tsp smoked paprika
- 1/4 cup fresh coarse chopped celery
- 2 Cups Arborio rice or converted rice ( I prefer Arborio)
- 3 cups, plus or minus chicken stock or seafood stock
- 1 tsp Kosher salt
- 1/2 tsp red pepper flakes or to taste
- In a large pan add olive oil & cook over medium heat
- Add sausage, then stir in the bell peppers, garlic, onions, tomato, celery, smoked paprika, salt and pepper.
- Add chicken at this time and stir till coated well with pan ingredients.
- *If you’re using shrimp it will be added last*
- Still on medium heat, stir in your rice until it’s coated nicely with the seasonings in the pan.
- Stir in 1/2 the stock; as the stock is absorbed add more until the rice becomes tender.
- Once rice is tender, add your shrimp & stir well.
- Let sit with a lid on for 3 minutes.
- Serve with a nice salad and crusty garlic bread.
- Choosing a selection results in a full page refresh.