Main Dish
Alison's Jambalaya
Matrix Winery
3291 Westside Road
Healdsburg, CA 95448
matrixwinery.com
- RECIPE YEAR: 2025
- RECIPE BY: Alison Thompson
- YIELD: Serves 6
- PAIRS WELL WITH: Matrix Estate
A traditional Cajun-style jambalaya! Spicy, fresh, and full of plump shrimp, juicy chicken and andouille sausage all cooked up with the holy trinity of Cajun flavors. Pinot noir helps tame the spice while highlighting the savoriness of the meats.
Ingredients:
- 3 tablespoons Cooking Oil
- 2 tablespoons Cajun Seasoning
- 10 ounces Andouille Sausage Sliced
- 1 pound Skinless Chicken Breast Cut into 1" pieces
- 1 each Onion Diced
- 1 each Red Bell Pepper Seeded & Diced
- 1 each Green Bell Pepper Seeded & Diced
- 2 Stalks Celery Chopped
- 4 clove Garlic Minced
- 14 ounces Crushed Tomatoes
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper Ground
- 1 teaspoon Thyme
- 1 teaspoon Oregano
- 1/2 teaspoon Red Pepper Flakes
- 1/2 teaspoon Hot Sauce
- 2 teaspoons Worcestershire Sauce
- 1 cup Okra Thinly Sliced
- 1 1/2 cups White Rice
- 3 cups Chicken Broth
- 1 pound Shrimp Peeled
Receipe Directions:
Heat 1 tablespoon of oil in a large pot or Dutch oven over medium heat. Season the sausage and chicken pieces with half of the Cajun seasoning. Brown sausage in the hot oil; remove with slotted spoon and set aside. Add remaining oil to the pot and sauté chicken until lightly browned. Remove with slotted spoon; set aside. Sauté the onion, bell pepper and celery until onion is soft and transparent. Add the garlic and cook until fragrant (30 seconds). Stir in the tomatoes; season with salt, pepper, thyme, oregano, red pepper flakes (or Cayenne powder), hot pepper sauce, Worcestershire sauce, and the remaining Cajun seasoning. Stir in the okra slices (or file powder), chicken and sausage. Cook for 5 minutes, while stirring occasionally. Add in the rice and chicken broth, bring to a boil, then reduce heat to low-medium. Cover and let simmer for about 20 to 25 minutes, or until liquid is absorbed and rice is cooked, while stirring occasionally. Place the shrimp on top of the Jambalaya mixture, stir through gently and cover with lid. Allow to simmer while stirring occasionally, until the shrimp are cooked through and pink (about 5-6 minutes, depending on the size/thickness of the shrimp being used). Season with a little extra salt and pepper if needed and remove from heat. Adjust heat with extra hot sauce, Cayenne pepper or Cajun seasoning. Serve immediately with sliced green onions and parsley.
