Ingredients 🌶️
- 2 tbsp high-heat oil (avocado oil or olive oil)
- 1 lb chicken thighs/breast, diced
- ½ lb andouille sausage, sliced
- ½ lb shrimp, peeled and deveined
- 1 large red onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 2 cups rice (long grain or jasmine)
- 1 jar Jiffy Jollof Sauce
- 2 1/2 cups chicken broth
- Creole or Cajun seasoning
- green onion, chopped (for garnish)
- white onion (for garnish)
1. Sear the meats
In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the diced chicken seasoned with Creole or Cajun seasoning and cook until browned, about 5-7 minutes. In the same pot, add the sliced andouille sausage and cook until browned, about 3-4 minutes.
2. Cook the vegetables
Add another tablespoon of olive oil to the pot if necessary. Toss in the diced red onion, green bell pepper, and red bell pepper. Sauté for about 5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
3. Combine the rice and sauce
Add the rice to the pot and then pour in the Jiffy Jollof Sauce and stir to combine. Let the sauce cook with the rice for a minute or two to allow the flavors to meld. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, stirring occasionally.
5. Add the shrimp
Once the rice is tender and most of the liquid is absorbed, gently fold in the shrimp. Cover the pot again and let it cook for another 5-7 minutes, or until the shrimp are fully cooked and pink.
6. Finish and serve:
Remove the pot from the heat. Garnish with freshly chopped green onion, white or red onion.
Enjoy this flavorful Jollofalaya, a unique blend of African and Louisiana Creole flavors
Recipe curated by @dinnerwithalexandria
