rub that rubs gourmet spices - Jambalaya

rub that RUBS - Jambalaya

Lori Ahrens


  1. 2 tbsp rub that RUBS Acadian Bayou gourmet spice blend
  2. 3 tbs olive oil
  3. 2 ribs celery, chopped
  4. 1 Spanish onion, diced
  5. 1 small red bell pepper, cored and diced
  6. 1 small yellow bell pepper, cored and diced
  7. 1 small green bell pepper, cored and diced
  8. 4 cloves garlic, minced
  9. 1 lb Boneless/skinless chicken thighs quartered
  10. 1 pound raw shrimp, peeled
  11. 1 pound Chorizo sausage, thinly sliced into rounds
  12. 3 cups chicken stock
  13. 1 14 oz can crushed tomatoes
  14. 1 cup of long grain white rice rinsed
  15. 1 pound raw shrimp, peeled
  16. 1 cup thinly-sliced okra rinsed well
  17. 1 Jalapeno *optional for more heat



  1. Prep all of the vegetables and set aside in a bowl, slice the sausage and set aside in dish, Prep the Chicken and Shrimp set aside in separate bowls in the fridge
  2. Heat 2 tbs olive oil in a large pan over medium heat. Add celery, onion, bell peppers, jalapeno (optional), okra and garlic. Cook until the onions are clarified about 5 minutes, Add the remaining tablespoon of olive oil and chicken, stir occasionally for about 5 minutes or until fully cooked.
  3. Add the chicken stock, crushed tomatoes and rice, Cook on minimum for 25 minutes or until the rice is cooked, stirring occasionally. 5 minutes before the rice is done add in the shrimp. When the shrimp is pink remove from heat.
  4. If you cannot find Okra fresh in your grocery store look in the International Isle for canned. Rinse well before cooking.
  5. Andouille Sausage is preferred for an authentic Jambalaya, I used Chorizo because it is readily available.

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