Episode 1 - GA Jambalaya

This is a dish that I make to get a quick taste of Cajun cuisine in a fraction of the traditional preparation time. This dish can be made spicy to add some heat, but is flavorful and filling regardless. Pair with a leafy green and nice glass of Malbec to really bring out the Cajun flavors. Buy the onions, garlic, tomatoes and scallions sliced, diced and minced and use Minute rice instead of long rice to turn this into a quick, delicious dinner.

  • 1 onion, chopped

  • 2 bell peppers, chopped

  • 1 tbsp. extra-virgin olive oil

  • Kosher salt

  • Freshly ground black pepper

  • 1 lb. boneless skinless chicken breasts, cut into 1" pieces

  • 1 tsp. dried oregano

  • 6 oz. andouille sausage, sliced

  • 2 cloves garlic, minced

  • 2 tbsp. tomato paste

  • 2 c. low-sodium chicken stock

  • 1 (15-oz.) can crushed tomatoes (not used in video)

  • 1 c. long grain rice

  • 2 tsp. Old Bay seasoning

  • 1 lb. medium shrimp, peeled and deveined

  • 2 scallions, thinly sliced


  1. In a large pot over medium heat, heat oil. Add onion and bell peppers and season with salt and pepper. Cook until soft, about 5 minutes, then stir in chicken and season with salt, pepper, and oregano. Cook until the chicken is golden, about 5 minutes, then stir in andouille sausage, garlic, and tomato paste and cook until fragrant, about 1 minute more.

  2. Add chicken broth, crushed tomatoes, rice, and Old Bay. Reduce heat to medium low, cover with a tight fitting lid, and cook until the rice is tender and the liquid is almost absorbed, about 20 minutes.

  3. Add the shrimp and cook until pink, 3 to 5 minutes.

  4. Stir in green onions just before serving.