A hearty Jambalaya recipe with kidney beans. Lots of authentic Cajun flavor in this stew that is quite easy to make! This recipe feeds a crowd - perfect for parties and potlucks.
Heat 1 tablespoon olive oil in a large 8-quart soup pot. Add the diced chicken, 1 tablespoon Cajun seasoning, and ½ teaspoon salt. Stir, then cook undisturbed for 5 minutes, or until the chicken starts to brown.
Add the sliced sausage, stir, and cook for another 5 minutes. Carefully remove the chicken and sausage from the pot and set aside in a heat-proof bowl or large plate.
Add the rest of the olive oil (2 tablespoons) to the pot and the chopped onion, minced garlic, chopped bell pepper, and chopped celery. Add 2 tablespoons Cajun seasoning, stir, and cook for about 5 minutes, stirring frequently.
Add the chicken and sausage back to the pot. Add the whole can of diced tomatoes, 1 tablespoon tomato paste, 1 quart chicken stock, and 4 cups water. Stir. Add the uncooked rice and stir.
Bring to a boil, then reduce the heat and simmer for 10 minutes, stirring once or twice to ensure that the bottom doesn’t burn.
Stir in the okra and continue to simmer for another 5 minutes.
Season the cleaned shrimp with the remaining Cajun seasoning (1 tablespoon) and a pinch of salt. Add the seasoned shrimp and drained kidney beans to the jambalaya, and continue cooking until the shrimp and the rice are fully cooked (about 5 minutes). Remove from heat and garnish with chopped scallions.
Taste the jambalaya and see if it needs more salt or more Cajun seasoning for spice. Serve hot.
Notes
If you don't want spice, substitute 3 tablespoons of paprika for 3 tablespoons of Cajun spice. You can always stir in more Cajun spice after cooking the jambalaya.