Spicy Creole Jambalaya

Whoa! This Jambalaya is full of flavor and spice with lots of heat! But if you are looking for something that takes you to New Orleans or for that cajun punch, then this is the dish for you! The best part is that it only takes ONE pot to make this! I will give you some tips for flavor and some ways to tone it down for those of you that have the love of the flavors, with less heat.

If you follow my recipe, you will have the full spicy version. Let's discuss Jambalaya quickly first, one of the first questions I like to ask is "Do you like it Cajun or Creole style?" Some people will look puzzled because they didn't know there is a difference. Creole uses a tomato base whereas Cajun does not. I prefer Creole and this is loaded with crushed tomatoes to the vegetable base. I also like mine to have just a little more juice, so it soaks up all the flavors overnight for leftovers. Not really Gumbo style but slightly more brothy.

I usually buy my shrimp already peeled, deveined and the tails removed. I don't like having to pick up my shrimp from my dish and pull the tails off. Once I was served a Shrimp Po'boy this way and I was really disappointed. You can leave the tails on, as they provide a lot of extra flavor.

To scale down the heat in this dish, leave out the crushed red pepper flakes and only use half of the cajun seasoning. You can always add some extra cajun spice to individual dishes if someone needs a kick.

I would love to hear your comments and thoughts on your version of Jambalaya or how you like yours. If you make this dish, please tag me @onespiceatathyme on Instagram or Facebook! As always, enjoy and have fun with your spices!

Ingredients:

• 3 tablespoons cooking oil, divided

• 3 tablespoons Slap Ya Mama/Cajun seasoning, (adjust to suit your tastes/heat preference)

• 10 oz package smoked sausage, cut into rounds

• 1 lb boneless skinless chicken breasts or thighs, cut into 1 inch square pieces

• 1 white onion diced

• 1 medium green bell pepper, seeded and diced

• 1 medium red bell pepper, seeded and diced

• 2 stalks/ribs celery, chopped

• 5 cloves garlic, minced

• 28 oz can crushed tomatoes

• 1 teaspoon salt

• 1 teaspoon ground black pepper

• 1 teaspoon dried thyme

• 1 teaspoon dried oregano

• 1/2 teaspoon crushed red pepper flakes

• 2 teaspoons Worcestershire sauce

• 1 cup frozen sliced okra, ran under cool water about 2 minutes in a strainer

• 2 cups uncooked white rice (do not use quick or "minute" rice)

• 1 carton 32 oz chicken broth

• 1 pound raw shrimp/prawns tails on or off, peeled and deveined

• Sliced green onions and chopped parsley, to garnish

Directions:

1. Heat 1 tablespoon of oil in a large pot or Dutch oven over medium heat. Add the sausage and chicken to the pot and season the sausage and chicken pieces with half of the Cajun seasoning.

2. Brown meat in the hot oil until browned; remove with slotted spoon and set aside.

3. Add remaining oil to the pot and sauté the onion, bell pepper and celery until onion is soft and transparent. Add the garlic and cook until fragrant (30 seconds).

4. Stir in the tomatoes; season with salt, pepper, thyme, oregano, red pepper flakes, Worcestershire sauce, and the remaining Cajun seasoning. Stir in the okra slices, chicken and sausage. Cook for 5 minutes, while stirring occasionally. Your sauce should have turned just a little darker red than the crushed tomatoes.

5. Add in the rice and chicken broth, bring to a boil, then reduce heat to low-medium. Cover and let simmer for about 20 to 25 minutes, or until liquid is almost absorbed and rice is cooked, while stirring occasionally.

6. Place the shrimp on top of the Jambalaya mixture, stir through gently and cover with lid. Allow to simmer while stirring occasionally, until the shrimp are cooked through and pink (this happens quick, about 5-6 minutes).

7. Season with a little extra salt and pepper if needed and remove from heat. Adjust heat with extra Cayenne pepper or Cajun seasoning. Serve immediately with sliced green onions and parsley.

Make sure you eat all your leftovers within 3 days and store in the refrigerator covered.

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