It’s time to put your Cajun cooking skills to the test with the cozy New Orleans classic every shrimp and sausage fanatic knows and loves: jambalaya. With a dash (or four) of Tabañero Curry Habanero Hot Sauce, this delectable, spicy dish just got even hotter. A mouthwatering blend of sauces and seasonings combines to create a hot, hearty bowl that is good for the soul. Whether you need to whip up a weekday meal or want to conquer the cookout, this jambalaya recipe is a time-honored treasure with a Tabañero twist.
- 4 tablespoons of cooking oil, divided
- 2 tablespoons Cajun seasoning of your choice
- 1 ½ cups white or brown rice
- 1 pound shrimp, peeled and deveined
- 10 ounces andouille sausage, sliced into rounds (Note: Mexican chorizo sausage is a good substitute if andouille sausage isn’t available)
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 can crushed tomatoes
- 3 cups low sodium chicken broth
- 4 tablespoons Tabañero Curry Habanero Hot Sauce
- 2 teaspoons Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
If locally available, crawfish is an excellent addition!
- Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat
- Season the sausage and chicken with 1 tablespoon cajun seasoning
- Brown the andouille sausage in the oil, set aside
- Add additional tablespoon of oil and saute chicken until lightly browned, set aside
- Add remaining oil to the pot and saute the red bell pepper and onion until the onion is transparent.
- Add in the garlic and cook for one minute or until fragrant
- Stir in the tomatoes
- Add in Tabañero Curry Habanero Hot Sauce, remaining Cajun seasoning, Worcestershire sauce, salt, and pepper. Allow to simmer for 5 minutes while seasonings combine, stirring occasionally.
- Add in rice and chicken broth. Bring all ingredients to a boil, then reduce heat to medium low and cover, allowing to simmer for 20-25 minutes while stirring occasionally.
- Once rice is fully cooked, add in uncooked shrimp on top and stir into the jambalaya mixture. Cover and simmer for 5-7 minutes until the shrimp is pink and cooked through.
- Season to taste with additional salt, pepper, and Tabañero Curry Habanero Hot Sauce.
- Top with jalapeños or green onions if desired and enjoy!