Stove-Top Jambalaya

What a fun combination of flavors and colors! This whole concoction boasts an amazing array of ingredients—garlic, peppers (sweet and hot), tomatoes, herbs, spices, and Cajun-seasoned chicken, shrimp, and sausage.

• 1 cup quick-cooking brown or white rice
• 2 tsp. olive oil
• 1/2 cup chopped onion
• 1 large green bell pepper, seeded and chopped
• 2 cloves garlic, minced
• 1/4 cup diced pickled jalapeños
• 1/2 lb. boneless, skinless chicken breasts or tenders, cut into 1-inch chunks
• 1 tsp. Cajun or Creole seasoning
• 1 tsp. dried oregano
• 1/2 lb. andouille sausage, chorizo sausage, or kielbasa, cut into 1-inch-thick rounds
• 1/2 lb. medium shrimp, peeled and deveined
• One 28-oz. can diced tomatoes
• 2 bay leaves
• 1/4 cup chopped fresh parsley
• Table salt and freshly ground black pepper

Cook the rice according to the package directions.


Heat the oil in a large saucepan or Dutch oven over medium heat. Add the onion, bell pepper, garlic, and jalapeños and cook, stirring, until softened, about 3 minutes. Add the chicken and cook until browned on all sides, about 5 minutes. Add the Cajun seasoning and oregano and stir to coat the chicken and vegetables. Add the sausage and shrimp and cook, stirring, for 2 minutes. Add the tomatoes and bay leaves, bring to a simmer, and let simmer until the chicken and shrimp are cooked through (the shrimp will be bright pink), about 3 minutes.

Remove the bay leaves and stir in the cooked rice and parsley. Season to taste with salt and pepper and serve.