Easy Skillet Jambalaya
Serve this Easy Skillet Jambalaya over rice, with a generous sprinkling of green onions and fresh parsley on top and some French bread on the side.
Ingredients
- ½ stick butter
- 1 small vidalia or sweet onion chopped
- 1 green or red bell pepper chopped
- 2 stalks celery chopped
- 3 cloves garlic minced
- 1 pound spicy Conecuh sausage can substitute andouille or other sausage, cut into slices or chunks
- 1 pound cooked shredded chicken breasts or thighs; smoked, roasted or baked
- 1 pound peeled deveined shrimp fresh or frozen
- 1 can Rotele tomatoes and green chiles undrained
- 1 8 ounce can tomato sauce
- kosher salt, black pepper, red pepper flakes to taste
- cajun seasoning to taste
- 1/2 cup chicken stock more or less, to get jambalaya to desired thickness
- cooked white rice for serving
- sliced green onions and chopped fresh parsley for serving
Instructions
- In a large skillet with a lid, drizzle with a small amount of olive oil and brown the sausage over medium heat. When fully cooked and brown, remove from skillet onto a plate and set aside. Sprinkle some cajun seasoning on the chicken and the shrimp, to taste.
- Add the butter to the skillet and saute the veggies, season with a bit of salt, pepper and red pepper flakes. If you are using spicy sausage go easy or omit the red pepper flakes!
- When veggies are soft, add in the chicken stock and stir, then add the Rotele and tomato sauce and combine well.
- At this point, put the sausage, chicken and shrimp into the skillet. Don't worry about the shrimp not being cooked as it will cook in the jambalaya. Cover and simmer about 15-20 minutes. Add chicken broth if necessary, to reach desired thickness.
- To serve, place cooked rice in the bottom of each individual serving bowl; ladle the jambalaya over the top and sprinkle with green onions and parsley. Serve with some crusty French bread. Enjoy!