Red Chile Jambalaya

jambalaya

Red Chile Jambalaya

New Orleans meets New Mexico with this easy-to-make jambalaya recipe.  Made in a Dutch oven with sausage, chicken , shrimp, and red chile sauce, this spicy jambalaya is packed with flavor and supremely satisfying. It’s comfort food at its best!

Red Chile Jambalaya
 
Prep time
Cook time
Total time
 
Author:
Cuisine: New Mexican
Serves: 8
Ingredients
  • 2 Tbsp olive oil
  • 1 pound andouille or smoked kielbasa sausage, cut into ¼-inch slices
  • 1 pound boneless skinless chicken breasts, cut into ½-inch cubes
  • 3 celery ribs, thinly sliced
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 2 garlic cloves, minced
  • 2 cups (one jar) Roadrunner Chile Company Red Chile Cooking Sauce
  • 1 pound fresh or frozen uncooked medium shrimp, peeled and deveined
  • 3 Tbsp minced fresh parsley
  • 2 Tbsp Worcestershire sauce
  • ½ tsp dried thyme
  • 2 cups tomato juice
  • 1-1/2 cups uncooked white rice
Instructions
  1. Heat oil over medium heat in a Dutch oven.
  2. Add sausage and sauté for 1 minute.
  3. Add chicken; sauté 2 minutes longer.
  4. Add the celery, onion, green pepper and garlic; sauté for 2 minutes or until vegetables are crisp-tender.
  5. Stir in the remaining ingredients. Bring to a boil.
  6. Reduce heat; cover and simmer for 20 minutes until rice is tender. Remove from heat and allow to sit for about five more minutes; fluff with a fork and serve.