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This recipe uses the following spices:

Jambalaya

Ingredients:

2 links andouille sausage, sliced
1 lb. chicken, cubed
½ lb. shrimp, cooked (optional)
1 Tbsp. vegetable or olive oil
¼ cup butter
1 cup onion, diced
1 cup celery, diced
1 cup green bell pepper, diced
2 (14oz.) cans vegetable broth
1 (14.5oz.) can diced tomatoes
1 (14oz.) can tomato sauce
1 ½ cups uncooked rice
1 cup water
2 tsp. The Spice Hunter Cajun Creole Seasoning, plus more to taste

Preparation:

Cook sliced sausage in a large stockpot over medium-high heat until cooked through, remove from pot and set aside. Pour oil into pot, add chicken and cook thoroughly, then remove from pot and set aside with the sausage. Add butter and vegetables to pot and cook over medium heat until softened, but not browned. Next add broth, tomatoes, tomato sauce, rice, water and seasoning, stirring to combine. Bring to a boil, cover, reduce heat and simmer 20-25 minutes or until rice is tender and liquid is absorbed. If liquid is absorbed, but rice is not yet cooked, add an additional ½ cup water as needed. Stir sausage and chicken into pan, top with shrimp, if desired, and cook for an additional 5 minutes.