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Spicy Jambalaya with Jalapeno and Serrano Peppers

Spice up your next hearty Cajun Jambalaya recipe with an extra dose of jalapeno peppers and serrano peppers. We made ours with loads of sauteed shrimp, andouille sausage, and seasoned chicken. Super delicious!

Spicy Jambalaya with Jalapeno and Serrano Peppers

Spicy Jambalaya with Jalapeno and Serrano Peppers


  • 2 tablespoons olive oil
  • 2 small onions, chopped
  • 1 red bell pepper, chopped
  • 2-3 serrano peppers, chopped
  • 2-3 jalapeno peppers, chopped
  • 2 stalks celery, chopped
  • 6 cloves garlic, chopped
  • 1 boneless, skinless chicken breast, chopped
  • ½ pound andouille sausage, chopped – if you want to get REALLY meaty, add a whole pound!
  • 3-4 tomatoes, chopped – about a pound
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 8 ounces tomato sauce
  • 1-2 cups chicken stock
  • 1-2 cup white rice – I used a long grain - I only used 1 cup here, but you can fit 2 if you want the meal to feed more
  • ½ pound shrimp, peeled and deveined
  • 3 teaspoons spicy Cajun seasoning
  • 1 teaspoon olive oil
  • Chopped parsley for garnish
  • Your favorite hot sauce for serving

Cooking Directions

  1. Heat a large pan to medium heat. Add oil with onions, peppers and celery. Cook about 6-7 minutes, until softened. Add garlic, chicken and andouille sausage. Cook about 5 minutes, stirring often, until chicken is no longer pink and the sausage starts to cook through.
  2. Add tomatoes and stir to break apart. Cook about 3 minutes. Add oregano, basil, salt and pepper, tomato sauce and chicken stock. Stir.
  3. At this point, if you’re looking for an EXTRA SPICY version, add in a few teaspoons of your favorite hot sauce. If not, omit. I would add it!
  4. Stir in the white rice. Bring to a quick boil then reduce heat to a simmer. Cover and let simmer about 25-30 minutes, or until the rice is cooked and tender, to your preference.
  5. Heat a small pan to medium heat and add oil. Season shrimp with salt, pepper and Cajun seasoning and saute a couple minutes each site, until cooked through. Stir them into the Jambalaya pot.
  6. Serve Jambalaya into bowls and garnish with parsley. Add in extra hot sauce. Enjoy!


This recipe was originally posted at Chili Pepper Madness:

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