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This is seriously a dish that will fill up your spicy foodie soul! BUT! The best trick to this dish even though it is known for bringing the HEAT, those of you who don’t like spicy foods, you can make it as mild as you want if that if your preference with the foods you eat. You still get all the flavors from the fresh ingredients which makes it so good! So don’t miss out on making this dish because it can be made for anyone! I have even made it mild for my kids and they love it! Enjoy this authentic creole dish! 

Instructions:

  • 4 tablespoons olive oil
  • 3 ribs celery, chopped
  • 1 white onion, diced
  • 1 small green bell pepper, cored and diced
  • 1 small red bell pepper- chopped
  • 1 small yellow bell pepper- chopped
  • 1 jalapeno peppers- seeded & finely chopped-use more jalapeño if you can handle the heat! 🙂
  • 5 cloves garlic-minced
  • 2 boneless skinless chicken breasts- cut in cubes
  • 1 pound andouille sausage- sliced
  • 3 cups chicken stock
  • 1 (14 ounces) can crushed tomatoes
  • 1 1/2 cups uncooked white (or you can use brown rice)
  • 2 tablespoons Cajun or Creole seasoning
  • 1 bay leaf
  • 1 teaspoons thyme, crushed
  • 1/4 teaspoon cayenne pepper
  • 1 pound raw shrimp, peeled and deveined
  •  1 cup thinly-sliced okra (optional)
  • salt and pepper to taste

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Instructions: 

  1. Heat 2 tablespoons of olive oil in a large deep pan over medium/high heat. Add bell peppers, jalapeno, onions, celery and the minced garlic. Saute for about 5-8 minutes, stirring occasionally, until the vegetables are soft and mostly cooked. Add 2 more tablespoons of olive oil, sliced sausage, cubed chicken and stir until its all mixed together! Continue stirring for about 5-8 more minutes until the chicken is no longer pink and its mostly cooked
  2. Add the chicken stock, tomatoes, rice, Cajun spice, bay leaf, thyme, and cayenne, and stir to combine. Reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is cooked, stirring occasionally. (Don’t forget to stir, or the rice may burn on the bottom of the pan.)
  3. When the rice is soft, add in the shrimp and okra and stir until its combined. Let the mixture simmer some more, stirring occasionally, until the shrimp are cooked and pink.
  4. Remove bay leaf and season the jambalaya with salt and pepper, taste your creation and if needed, add some more Cajun/Creole seasoning if you want more heat! Remove from heat and serve! enjoy!

**Quick Jalapeño tip:

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**Here’s a quick tip for choosing jalapeños that can help you decide which ones to pick. Jalapeño chilies progressively get hotter the older they get, eventually turning bright red. As they age, they develop white lines and flecks, like stretch marks running in the direction of the length of the pepper. The smoother the pepper, the younger, and milder it is. The more white lines, the older and hotter. Red jalapeños can be pretty hot, if they have a lot of striations, but they are also sweeter.