Cajun Jambalaya

Cajun Jambalaya Recipe

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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.

Rating:

★★★★☆ 4 votes

Comments:
Serves:
6
Prep:
30 Min
Cook:
45 Min
Method:
Saute

Ingredients

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  • 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.

How to Make Cajun Jambalaya

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.

Printable Recipe Card

About Cajun Jambalaya

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




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