Jambalaya has its origins in several rice-based dishes well attested in the Mediterranean cuisines of West Africa, Spain, and France, especially in the West African dish Jollof, the Spanish dish Paella (native to Valencia), and the French dish known as Jambalaia (native to Provence).
I combined a couple of recipes and added a few ingredients of my own. I didn’t have chicken but would have added that to enhance the flavor. I love shrimp and would have added it at the end, but my husband does not eat it.
2 TBL olive oil (EVOO)
1 pound sausage ( I used mild Italian that I made)
1 onion (chopped)
1 red or yellow bell pepper (chopped)
3 stalks celery (sliced thinly)
3 garlic (chopped)
2 TSP Cajon seasoning
1 TSP oregano ( I prefer fresh)
Pinch of Cayenne
1 TSP Scallions (white part) and save the green and slice for serving
14 oz chopped tomatoes with chili
Beef stock ( one container) I used homemade chicken stock
2 cups cooked rice
1 cup of okra (fresh or frozen-thawed)
Add some shrimp if you like it
- Sauté chicken in olive oil until cooked and the sausage is lightly browned. Set aside.
- Sauté the onion, bell pepper, celery, and garlic until soft.
- Add rice, liquids, and seasonings. Add the cooked rice, chicken (or beef) stock, crushed tomatoes, Cajun seasoning, oregano, cayenne, and bay leaf. Give everything a good stir.
- Cover and cook. Then cook for 20 minutes, being sure to stir the mixture every 5 minutes or so (to prevent burning) until the rice is nearly tender.
- Add the okra and shrimp and cook for 5 minutes or until the shrimp is pink and opaque.
- Taste and season with salt and pepper (add Cajun seasoning, if needed).
- Serve warm. Garnished with green sliced scallions and enjoy!