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"Submitted by Novus Orthodontics of Spartanburg"

Serves 6 | Prep Time 15 min. | Cook Time 45 min.

Why I Love This Recipe

"Jambalaya is a dish that is served primarily in Louisiana and has Spanish, African and French influences. Jambalaya is a one pot dish with meat and/or seafood that is simmered with vegetables and rice. This dish typically contains sausage, along with other proteins which may vary from chicken to pork to shellfish."- Sara Welch

Ingredients You'll Need

4 Tsp. Olive Oil (divided use)
3/4 Cup Onion (diced)
1 Cup Bell Pepper (cut into 1/2 inch pieces. I use a combination of red, green and yellow bell peppers.)
1/2 Cup Celery (thinly sliced)
2 tsp. Garlic (minced)
1/2 Lb. Boneless Skinless Chicken Breast (cut into bite sized pieces)
1 Lb. Cooked Andouille Sausage (sliced)
Salt and Pepper (to taste)
3 1/2 Cups Chicken Broth
14 Oz. Can Crushed Tomatoes (do not drain)
1 1/2 Cups Long Grain Rice (uncooked)
1 1/2 Tbsp. Cajun Seasoning
1/2 Tsp. Dried Thyme
1 Bay Leaf
1/2 Lb. Peeled Large Shrimp (you can remove the tails, or leave them on for a fancier presentation)
3/4 Cup Sliced Okra (fresh or frozen)
2 Tbsp. Chopped Parsley


Heat 2 teaspoons of olive oil in a very large pot over medium heat. Add the onion, bell peppers and celery to the pan.

Cook for 4-5 minutes or until vegetables have softened. Add the garlic and cook for 30 more seconds.

Remove the vegetables from the pot and place on a plate; cover to keep warm.

Add the remaining 2 teaspoons of oil to the pot. Season the chicken to taste with salt and pepper.

Add the chicken to the pot and cook until browned, about 5-6 minutes, stirring occasionally.

Add the sausage to the pot and cook until browned, approximately 2-3 minutes.

Pour the vegetables back into the pot. Add the chicken broth, crushed tomatoes, rice, Cajun seasoning, dried thyme, salt and pepper to taste and bay leaf to the pot.

Stir to combine and bring to a simmer. Cover the pot and turn the heat to low. Cook for 25 minutes or until rice is tender. Stir every 6-8 minutes.

Remove the bay leaf. Add the shrimp and okra to the pot and stir. Cover the pot and cook for an additional 3-4 minutes or until shrimp are pink and opaque.

Sprinkle with parsley and serve.

Pairs Well With

Fresh Green salad and Soft Dinner Rolls

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