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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Rating:
★★★★☆ 4 votes
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.

Step-By-Step

1Heat 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.

2Add garlic and cook for 1 more minute.

3Add chicken and bay leaves to pot and saute for 8 minutes.

4Add rice and stir for 3 minutes to coat evenly.

5Add chicken stock, stir, cover and cook, stirring occasionally, for 10-15 minutes or until rice is tender and liquid has been absorbed.

6Remove 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