Cajun Jambalaya Recipe

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Cajun Jambalaya

Tamara Minck

By
@kids1lab

My brother sent me this recipe because I just had to have it! WARNING: This is pretty spicy as written, not for the light of heart.


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Comments:

Serves:

6

Prep:

30 Min

Cook:

45 Min

Method:

Saute

Ingredients

1/4 c
olive oil, extra virgin
8 oz
diced andouille, chorizo or any other smoked sausage.
1/2 c
chopped onion
1/2 c
chopped bell pepper, any color, use your favorite.
1/2 c
diced celery
1/2 c
diced carrot
3 Tbsp
minced garlic
3
chopped green onions, white and green parts
1 tsp
salt
1/2 tsp
creole seasoning (listed below)
1/2 tsp
cayenne pepper
8 oz
boneless skinless chicken breast, cubed
2
bay leaves
1 1/2 c
medium grain white rice, uncooked
3 c
chicken stock

CREOLE SEASONING (YIELD=2/3 CUP):

2 1/2 Tbsp
paprika
1/2 tsp
salt
2 Tbsp
granulated garlic
1 Tbsp
fresh ground black pepper
1 Tbsp
granulated onion powder
1 Tbsp
cayenne pepper
1 Tbsp
dried oregano
1 Tbsp
dried thyme
combine all ingredients and store in air-tight container.

Directions Step-By-Step

1
Heat olive oil in a large, heavy pot over medium heat. Add sausage, onion, bell pepper, celery, carrot, salt, cayenne and Creole seasoning. Saute until veggies are carmelized, about 15 min, stirring often.
2
Add garlic and cook for 1 more minute.
3
Add chicken and bay leaves to pot and saute for 8 minutes.
4
Add rice and stir for 3 minutes to coat evenly.
5
Add chicken stock, stir, cover and cook, stirring occasionally, for 10-15 minutes or until rice is tender and liquid has been absorbed.
6
Remove pot from heat and let stand, covered, for 3 minutes. Discard bay leaves then stir in green onions and serve.

About this Recipe

Course/Dish: Chicken, Seafood
Main Ingredient: Rice/Grains
Regional Style: Cajun/Creole