rub that rubs gourmet spices - Jambalaya

rub that RUBS - Jambalaya

Lori Ahrens


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



  • 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
  • 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.
  • 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.
  • If you cannot find Okra fresh in your grocery store look in the International Isle for canned. Rinse well before cooking.
  • Andouille Sausage is preferred for an authentic Jambalaya, I used Chorizo because it is readily available.

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