This Easy Weeknight Jambalaya is the ultimate comfort food made easy! Loaded with andouille chicken sausage, shrimp - this is a super versatile dish that will have your whole family going back for seconds!
Dice all of the bell peppers, onion and mince the garlic. Slice the andouille chicken sausage into rounds. Set aside for now. Warm up a large pot or dutch oven on the stove on medium heat. Add in about 1 tbsp of avocado oil.
Add in the sliced chicken sausage and cook for about 4-5 minutes, flipping halfway, until they are slightly charred. Once done, remove to a bowl and set aside.
Add another tbsp of oil to the pot and then add in the diced bell peppers along with the yellow onion. Add in a generous pinch of salt and stir and let these cook for 5 minutes. Add in the minced garlic and cook for 1 more minute.
Add the can of crushed tomatoes followed by the chicken stock and 1 cup of rice and 1.5-2 tbsp of the homemade cajun seasoning (you can always make it even more spicy later!) Stir together to combine. Let this mixture come to a boil and then reduce the heat to low, cover and let it cook for 20-25 minutes. Stir this every few minutes to make sure that nothing sticks or the rice doesn't burn.
Lastly, add in the shrimp. If you're using raw shrimp, add in and let cook for about 3-5 minutes or until they're opaque and cooked through. If you're using frozen pre-cooked shrimp, make sure they are thawed and then add in for about 3 minutes to let them warm through. Add in the chicken sausage as well. Stir to combine.
Serve immediately. Can garnish with fresh parsley, green onion and more cajun seasoning! Enjoy!
If you're cooking this meal for your kiddos, know that this meal is very spicy - so I would suggest starting with a little and then adding a little at a time :)
On cajun seasoning: You will have extra! Store to use for the next time you make jambalaya or use it for seasoning french fries, eggs, chicken, etc!
Raw vs. Frozen Pre-cooked shrimp: If you use raw shrimp, make sure they are peeled and de-veined. Add them into the pot with about 5 minutes left to go and cover and let cook until pink and opaque.
If you're using frozen pre-cooked shrimp, make sure you thaw them completely. Add them into the pot with 3 or so minutes left to go and let them warm through.
If you're trying to make this more authentic, you can add diced chicken breast and celery :)