Hubby’s Spicy Jambalaya Recipe is a Mardi Gras inspired meal to add to any Super Bowl or other game day spread. It is a protein packed and filling dinner with smoked sausage, chicken and shrimp that will please any crowd!
Yum
It is hard to believe that Mardi Gras season is already in full swing!! I had to look it up but Fat Tuesday is February 9, 2016. Hmmm, anyone giving anything up for lent this year? Being raised a catholic, I used to always give up something for lent only to get a few days into it and whoops I’d forgot all about what I gave up 🙁 Sorry God!! In the past several years, I haven’t been a practicing catholic and so there was no giving up of anything for lent. I do give major kudos to anyone who does it though…
Back to the jambalaya recipe…Hubby has mentioned several times that he would like to but a recipe on the blog. To which I always tell him that I would love for him to contribute to the blog!! I see husband/wife blogger teams all the time and I think that it is awesome 😆 He is an awesome cook and he is a managing partner of a restaurant, so I knew he would be perfect!!
The problem is that I knew that he would NOT ever take the time to actually write out a post!! That man has very small attention span, unless it is for golf 😆
So when he made this jambalaya recipe for dinner one night this week and it turned out sooooo good, I asked him if he wanted to me to put it up on the blog? Note that I said that I would put it up on the blog…LOL 😆 He had also had taken videos of the cooking process as he was cooking because he wanted to put together a video, like those Buzzfeed Tasty ones that you see all over facebook (you can see his finished video at the end of this post). Spoiler alert…I think he did a pretty good job 😛
Now when hubby does the cooking, he doesn’t keep to Becky’s Best Bites standards. Like in this jambalaya recipe, he used smoked sausage (I would have probably done turkey sausage) and white rice (I would have definitely done brown. I wrote the recipe exactly as he told he he made it, but feel free to try it with my healthier suggestions and let me know how it turns out!!
The other ingredients in Hubby’s Spicy Jambalaya recipe are all pretty healthy! I love that there is bell peppers, celery, onion, garlic, tomatoes, lean boneless skinless chicken breasts and shrimp included!! The spicy part is kind of ironic, because when we first met he didn’t like anything spicy but he put two jalapeños in his jambalaya recipe and it was pretty spicy!! Guess I am rubbing off on him 😉
The first time that he tasted my cooking, I had made my Chicken Tortilla soup and brought him some when I came to visit. Now it can be a little on the spicy side, but nothing too terrible. Bless his heart, he tried to eat that soup, but tears were streaming down his cheeks 😆 He has come a long ways in 3+ years and many of my spicy meals 😆
Here is his video on how to make his Spicy Jambalaya Recipe:
Here is your recipe for Hubby’s Spicy Jambalaya Recipe:
- 1 tbsp. extra virgin olive oil
- 2-3 assorted (red, yellow, green or orange) bell peppers, finely chopped
- 5 stalks celery, finely chopped
- 1 white onion, finely chopped
- 2 jalapeño, finely chopped, ribs and seeds removed
- 2-3 cloves fresh garlic, minced or pressed
- 2 boneless, skinless chicken breasts, chopped into bite-size pieces
- 16 oz. smoked sausage, sliced into rounds (we used jalapeño because we like it hot)
- 3 cups chicken broth
- 1 can (14.5 oz.) of diced tomatoes (we used fire roasted)
- 3 tbsp. cajun seasoning
- 2 cups uncooked white or brown rice
- 1 lb. large shrimp, cleaned and deveined
- ¼ cup cilantro, chopped
- Sea salt and fresh ground pepper, to taste.
- Heat olive oil in in a large skillet over medium-high heat.
- Once hot, add bell peppers, celery, onion, jalapeño and garlic to pan. Sauté for 5 minutes or until the vegetables have softened.
- Add chicken and sausage to the pan and continue to sauté for 5 more minutes or until chicken is browned on all sides.
- Add chicken stock, tomatoes, cajun seasoning and rice. Stir to combine. Cover and cook on medium-low for 25-30 minutes or until rice is tender, stirring often.
- Once rice is tender, add shrimp, cilantro, salt and pepper. Stir to combine and continue to cook until shrimp is pink and cooked through.
