February 24, 2022
Chef Rickie’s Jambalaya Recipe
We hosted another LIVE cooking session on our Instagram with Chef Rickie Hill. This time he taught Elle how to make his spicy Jambalaya.
Watch the video to learn about Rickie’s Black History Month Inspired menu, and then try making it for yourself with the recipe below!
- 3 tablespoons cooking oil, divided
- 2 tablespoons Cajun seasoning (can be adjusted to suit heat preferences, Rickie recommends Slap Ya Mama brand)
- 10 oz (300 g) andouille sausage, sliced into rounds
- 1 pound chicken breast or thighs, cut into 1 inch pieces
- 1 onion diced
- 1 small green bell pepper, seeded and diced
- 1 small red bell pepper, seeded and diced
- 2 stalks of celery, chopped
- 4 cloves of garlic, minced
- 1 can (14 oz/400 g) crushed tomatoes
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (or 1/4 teaspoon cayenne pepper powder)
- 1/2 teaspoon hot pepper sauce
- 2 teaspoons Worcestershire sauce
- 1 cup thinly sliced okra (can substitute 1 teaspoon File powder if you can’t find okra)
- 1 1/2 cups uncooked white rice (short or long grain)
- 3 cups low sodium chicken broth
- 1 pound (500 g) raw shrimp/prawns, peeled and deveined
- sliced green onions and chopped parsley to garnish
- Heat 1 tablespoon of oil in a large pot or Dutch oven over medium heat. Season the sausage and chicken pieces with half the Cajun seasoning.
- Brown the sausage in the hot oil, then remove with slotted spoon and set aside.
- Add remaining oil to the pot and sauté chicken until lightly browned. Remove with slotted spoon and set aside.
- Sauté the onion, bell peppers and celery until the onion is soft and transparent. Add the garlic and cook until fragrant (about 30 seconds)
- Stir in the tomatoes, season with salt, pepper, thyme, oregano, red pepper flakes (or cayenne pepper powder), hot pepper sauce, Worcestershire sauce and the remaining Cajun seasoning.
- Stir in the okra (or File powder), the sausage and the chicken. Cook for 5 minutes, stirring occasionally.
- Add in the rice and chicken broth. Bring to a boil, then reduce heat to low-medium. Cover and let simmer for about 20-25 minutes, until the liquid is absorbed and rice is cooked, stirring occasionally.
- Place the shrimp on top of the Jambalaya mixture, fold through gently and cover with lid. Allow to simmer while stirring occasionally, until the shrimp are cooked through, about 5-6 minutes depending on the size.
- Season to taste with salt & pepper if needed, and remove from heat. At this point you can adjust the heat with extra hot sauce, pepper flakes or cayenne powder if desired.
- Serve immediately topped with green onions and parsley. Enjoy!
Let us know if you tried making Chef Rickie’s Jambalaya and what you think! You can find more of Rickie’s delicious food here, available for pre-order in Riverside, California.