How to Prepare Yummy Jambalaya with a twist

Jambalaya with a twist. Add Meat, Seafood, Or Veggies To Zatarain's® Original Jambalaya Mix for A One-Pot Dish. Heat olive oil and add the shucked oysters. Cook over low heat until the edges begin to curl.

Replace traditional andouille with our breakfast sausage links for a flavorful twist on a classic. This recipe is made with Jones Golden Brown® Mild Links. In a Dutch Oven (or large oven safe pan), saute onion, green & red pepper and garlic in oil until tender. You can cook Jambalaya with a twist using 19 ingredients and 7 steps. Here is how you cook that.

Ingredients of Jambalaya with a twist

1. Prepare of boneless skinless chicken thighs.
2. It's of medium raw shrimp (31-40 lb), thawed.
3. Prepare of smoked beef sausage.
4. It's of lg yellow onion, diced.
5. You need of celery, diced.
6. You need of lg green bell pepper, diced.
7. You need of garlic, finely minced.
8. It's of ea) fire roasted tomatoes.
9. You need of chicken stock.
10. You need of vegetable oil.
11. You need of cayenne pepper.
12. You need of dried thyme.
13. Prepare of dried oregano.
14. Prepare of smoked paprika.
15. It's of tumeric.
16. Prepare of Kosher salt.
17. You need of Black pepper.
18. You need of uncooked rice.
19. You need of water or chicken broth.

Add sausage, tomatoes, beans, and water and bring to a boil. Stir in the Cajun seasoning and the rice. Cover the pan and put into the oven. Bake for aproximately one hour or until rice is tender.

Jambalaya with a twist instructions

1. Clean any excess fat off thighs and dice into bite size pieces. Season with salt and pepper. Set aside while prepping shrimp and sausage..
2. Slice sausage into 1/2" slices. Set aside..
3. Thaw shrimp, remove shell and devein. Season with salt and pepper. Set aside..
4. Prep and dice onion, celery, green pepper and garlic. Set aside..
5. Heat oil in large skillet over medium high heat. Add chicken and sautée until browned. Remove to platter and keep warm. Add onions, celery and green pepper and cook until soft about 5-10 mins. Add garlic and cook 1 minute. Add chicken back to pan..
6. Add in the cayenne, oregano, paprika, thyme and tumeric. Stir to combine. Add sausage. Drain tomatoes and add to pan with chicken stock. Turn heat down to medium low and cook for about 15 minutes to finish cooking chicken. Add shrimp and cook for 5 minutes or until shrimp is done. Turn heat to low..
7. Make rice. Heat pan with 2 tbsp oil or butter over medium high heat. Stir in rice to coat in the oil or butter. Cook for 2-3 minutes stirring occasionally. Add water or stock, stir rice and bring back up to boil. Cover and simmer 18-20 minutes. Remove from heat. Fluff rice and add to pan with jambalaya. Adjust salt and pepper. Enjoy!.

My family loves Jambalaya and they love red beans and rice too. With this Instant Pot™ recipe, I decided to take a chance and add red beans to the Jambalaya. This was an experiment that worked! I present to you a spicy Jambalaya with chorizo sausage, Spanish rice, and a bit of zest to this classic cultural dish, sure to make your dinner a happy and memorable. We're fans of spice in this house, but this recipe is actually not overwhelmingly spicy.