Blues Hog Original Jambalaya

Blues Hog Original Jambalaya


  • 2 tablespoons olive oil 
  • 1 pound andouille sausage links sliced
  • 2 chicken breasts skinless, boneless, cut into chunks
  • 1 pound shrimp (peeled and deveined)
  • 1 large onion chopped
  • 1 red bell pepper finely chopped
  • 1 green bell pepper finely chopped
  • 2 stalks celery thinly sliced
  • 14 ounces crushed tomatoes (one can)
  • 3 cups chicken broth
  • 1 teaspoon oregano  
  • 1 teaspoon dried thyme


      In a large skillet at medium-high heat, add olive oil, onion, bell pepper, and celery. Saute until they begin to soften. Add the chicken and sausage to the pan and cook for 5-10 minutes until browned and no longer pink.

      Stir in the crushed tomatoes, Blues Hog Original Dry Rub, basil, thyme, and cayenne pepper. Then, add the chicken stock and white rice. Bring the pan to a boil and then reduce to a simmer. Cover and simmer for 25 – 30 minutes, until the rice is cooked and the liquid is absorbed. Stir occasionally so the rice doesn’t stick. Add an extra splash of chicken stock if the mixture gets too dry. Stir the shrimp in and cook on low until the shrimp are thoroughly cooked.

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      Blues Hog Original Dry Rub (5.5oz)

      Blues Hog Original Dry Rub (26oz)

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