Wanna feed a lot of mouths with something hearty and with a little kick? This jambalaya recipe makes enough for 8-10 people and is moderately spicy as described here.
4-5 Large chicken breasts
1 Package of smoked link sausage
1/2 lb Medium-sized (16-20 count) shrimp – OPTIONAL
1 Cup uncooked rice (white or brown)
2 Bell peppers (1 orange, 1 yellow)
1 Large sweet onion (usually yellow)
1 Can of Rotel
1 Can of fire-roasted tomatoes (with garlic)
1 Can of black beans
1 32oz box of chicken broth (might want extra handy)
1/4 tsp Crushed red pepper flakes
2 Cloves of fresh garlic
1/2 tsp Garlic salt
- Season chicken with Tony Chachere’s original creole seasoning or similar, then cook (saute)
- Shred or cut cooked chicken into small chunks
- Slice and saute the sausage
- Cook the rice, which will result in ~3 cups. Then cool/chill before adding to jambalaya during cooking process.
- Dice the bell peppers and onion
- In a large stock pot, saute the peppers, onions and garlic in olive oil until onions are translucent (clear)
- Add Rotel tomatoes, fire roasted tomatoes, black beans and red pepper flakes. Add garlic salt and stir together.
- Add initial 32 oz of chicken broth
- Add rice and stir together
- Add chicken and sausage, then stir together
- If more liquid is needed, add more chicken broth
- Let simmer for 5-10 minutes
- Add salt and pepper to taste. Can also add additional creole seasoning or red pepper flakes for extra spicy heat.
(Optional) Since this recipe is called “beach house jambalaya”, we’ve got to mention the option of adding shrimp to the recipe. If interested, peel the shrimp and cut in half. After letting the jambalaya simmer (step 7 above), add the shrimp and remove the pot from the heat. The shrimp will cook within 2-3 minutes and you can confirm by looking for the color to turn white.