About This Recipe
Get ready to embark on a culinary adventure with our delightful twist on the classic Jambalaya! 🌴✨ Originating from the vibrant Caribbean Islands, Jambalaya is a beautiful fusion of Spanish culture and native flavors. Traditionally, it's made in three parts: meats, vegetables, and the magic touch of stock and rice. But wait, there's more! Our version adds a splash of excitement with juicy tomatoes and hearty Orzo Pasta, transforming it into a soul-warming Jambalaya soup. 🍅🍲
Imagine the rich, savory aroma filling your kitchen as you cook this dish. It's not just a meal; it's an experience! Whether you're a seasoned chef or a kitchen newbie, this recipe is sure to impress. So, gather your ingredients, put on your favorite cooking tunes, and let's create some delicious memories together. Bon appétit! 🎉👩🍳👨🍳
Servings: 4 -
6, depending on the portion sizes.
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Ingredients
From the pantry - Making my spice blend
2 tsp Kosher Salt
2 tsp MRS Dash Garlic & Herb seasoning
2 tsp paprika
1 tsp ground black pepper
1 tsp jerk seasoning
1 tsp cayenne pepper
1 tbsp dried oregano
1 tsp red pepper flakes
Directions
Combine
all ingredients together and blend well. You may also use a coffee grinder to blend your spices. I
love making my own spice blend, making sure your spice rack is up to date with
fresh spices, and making your own blend. Store in an airtight container and use for your favorite dishes.
Jambalaya Ingredients
- 1 1/2 cups of Orzo Pasta
- 1 pound medium white shrimp, peeled and deveined
- 1 pound boneless/skinless chicken breasts, cut into 1" pieces
- 1 cup red, yellow, green, and orange bell peppers, diced
- 1 package Johnsonville Andouille smoked sausage, cut into 1/2" slices
- 5 garlic cloves, diced
- 1 cup white onions, diced
- 1 1/2 cups low-sodium chicken broth
- 1 14.5-ounce can diced tomatoes
- 4 tbsp special spice blend (divided - 2 tbsp each for chicken and shrimp)
- Olive Oil or Vegetable Oil for sautéing
Step 1
Place
chicken in a clean bowl and add spice seasoning over chicken and gently toss
until the chicken is well-coated. Then, in a separate bowl, do the same thing with the shrimp. Cook orzo pasta according to
package instructions. But cook "al
dente" because you will finish cooking the pasta when it is added to the
jambalaya mixture.
Step 2
In
a large skillet, add about 2 tbsp olive oil. Start with chicken first, place it in a pan, and add part of the onions, garlic, and peppers, and sauté until it is about half done. Then remove the chicken and set it aside. Add more oil if required, then add the
balance of onions, garlic, peppers, and shrimp. Sauté until shrimp is nice and pink, but do not overcook.
Step 3
Now add to the skillet, tomato, and chicken broth, and combine with the shrimp. Stir gently and add chicken back to the
skillet. Continue to cook until chicken, shrimp, and vegetables are tender. Let simmer for about 3 - 5 minutes. Then add orzo pasta to the mixture and combine well, and let simmer for about 5 minutes.
Serve your Jambalaya
Place
in serving bowls and garnish with fresh chopped parsley.
