These days, socializing, to me, does not involve line ups and loud clubs, it involves quality time spent at home with my friends. I’ve been very open about my love of hosting dinner parties at home, and recently I even shared my top tips for hosting a dinner party at home to help inspire you to eat in and #JustCook! Seriously it’s easier than you think, and it’s so much more fun to wow your friends with an easy, delicious and cost-effective meal that you’ve made, rather than deal with the awkward moment of having to split a dinner bill that always ends up being more than everyone wanted to spend.
When my friends at ClubHouse.ca sent over an assortment of their delicious spices with the challenge of creating a new dish that I could share with friends, I instantly started brainstorming what kind of recipes I could make that would involve a fantastic mix of their high quality spices for a truly flavourful dish that would make a statement on the table.
Since I’m always a fan of any recipe that is healthy, delicious and easy to make, I decided to make an easy one-pot jambalaya recipe that I knew my friends would love. This classic Cajun recipe always evokes memories of my trip to New Orleans a couple of years ago, when I fell in love with the city’s food and culture. But best of all, this is one of those recipe where you just throw everything into a pot and leave it alone until you’re ready to serve which is brilliant when you’ve got people coming over and have things to do! It’s also hearty enough that you don’t have to worry too much about making extra dishes to serve alongside it. Trust me, everyone will happily dig into this one right out of the pot!
Here’s how to make this Louisiana-style easy one-pot Jambalaya recipe:
What You Need:
2 tablespoons of olive oil
1.5 pounds of spicy sausage (or Keilbasa) cut into chunks
8 chicken thighs with skin on and bones in
1 large yellow onion chopped
2 bell peppers, seeded and diced into large chunks
3 large stalks of celery, diced
6 large plum tomatoes medium diced
2 jalapeño peppers seeded and diced
3 cloves of garlic minced
2 tablespoons tomato paste
2 teaspoons Club House Organic Oregano Leaves
1 teaspoon Club House Organic Thyme Leaves
1/2 teaspoon Club House Organic Cayenne Pepper
1 cup dry white wine
5 cups of chicken or veggie stock
3 cups of long grain white rice
3 Club House Bay Leaves
2-3 large tablespoons of Club House Signature Blends Piri Piri
1 pound of peeled shrimps with tails on (marinated in Piri Piri blend until use)
1/2 cup of Club House Parsley Herb Grinder (plus extra to serve)
1/2 cup of sliced scallions (plus extra to serve)
juice of 2 freshly squeezed lemons
1 tablespoon of salt (plus 1.5 teaspoons)
1 tablespoon of black pepper
What To Do:
Heat the olive oil in a large Dutch oven (a 13-inch should do!) and add the sausage pieces to cook over medium heat for 10 minutes. Once the pieces have browned, remove them to a bowl or plate with a slotted spoon to leave the oils and juices in the pot.
Season the chicken thighs with salt and pepper then add to the pot, skin side down, and cook over medium-high heat until browned, approximately 5 minutes, then remove from the pot and set aside with the sausage.
If needed, add a bit of extra oil or butter to your pot before throwing in the onions, bell peppers, celery, 1 tablespoon of salt, and 1 tablespoon of black pepper and sauté over medium heat for about 10 minutes. Then add in the chopped tomatoes, jalapeño peppers, garlic, tomato paste, Club House Organic Oregano Leaves, Club House Organic Thyme Leaves, Club House Organic Cayenne Pepper, 1.5 teaspoons of salt, and cook for another two minutes.
Next pour in the white wine and give it all a good stir, being sure to scrape down the browned pieces in the pot. Add in the chicken stock, rice, sausage, chicken, and bay leaves and bring to a boil. Cover your dutch oven with the lid and reduce the heat to low, and simmer for 20 minutes. After 20 minutes, stir in the Piri Piri-marinated shrimp and simmer with lid on for 5 minutes.
Once the time is up, remove the pot from the heat and stir in the Club House Parsley, scallions and lemon juice. Place the lid back to cover and allow the dish to steam for 10-15 minutes, until the rice is tender and the shrimp are fully cooked.
To serve, discard the Club House Bay Leaves, sprinkle with extra parsley and the scallions then serve it HOT.
For more recipes ideas visit www.justcookcanada.com and share you meal photos on Instagram using #JustCook.