Anyone else love Cajun food? My family and I are obsessed! Something about the unique mixture of spices and ingredients has us hooked.
Since my family loves Cajun food so much, I thought it would be fun to come up with my own jambalaya recipe. It has been a hit, and I’m sure it’ll be a hit for your family as well!
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Jambalaya
Description
The perfect blend of Cajun spices, sausage, shrimp, and rice.
Ingredients
3 T olive oil
1 lb chicken thighs, cut into 1” cubes or use rotisserie chicken, cut into bit size pieces
1 lb Andouille sausage, thinly sliced into rounds
3 bell peppers, cored and diced ( I like to use red, yellow, and orange)
2 ribs celery, diced
1 jalapeno, finely chopped
1 onion, chopped
5 cloves garlic, minced
Salt and pepper
1 teaspoon thyme
½ teaspoon oregano
½ teaspoon cayenne pepper (up to 1 t)
3 tablespoon flour
1 tablespoon creole seasoning
1 teaspoon cumin
½ teaspoon paprika
1 teaspoon Worcestershire sauce
1 teaspoon chili powder
1 can fire roasted tomatoes
4 cups chicken stock
1 ½ cups rice
1 lb raw large shrimp, peeled and tails removed
1 teaspoon oregano
1 teaspoon red pepper flakes
1 teaspoon creole seasoning
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon chili powder
Kosher salt and pepper
Cilantro, chopped
Scallions, sliced
Instructions
Heat oil in large stockpot. Add chicken and sausage and saute for 5-7 minutes (or so), until chicken is
cooked through and the sausage is browned and crisped. Remove and set aside on a plate.
Add extra oil to the pot and pour in the peppers, celery, jalapeno, onion, and garlic, salt and pepper.
Saute for 6-8 minutes; or until the vegetables are soft and translucent. Add thyme, oregano, cayenne,
flour, creole, cumin, paprika, Worcestershire, and chili powder; and cook for 2-3 minutes until the
seasonings combine with the vegetables. Add the can of tomatoes, chicken stock, and rice; and bring it
to a boil, then reduce to a simmer for about 25-25 minutes – stirring every 3-5 minutes, so that the rice
doesn’t burn!
Meanwhile, place the shrimp in a medium size bowl. Combine the remaining seasonings, (listed under
the shrimp) – oregano, red pepper flakes, creole, cumin, paprika, and chili powder; and toss with the
shrimp. Heat olive oil in a skillet and saute for 2 minutes, turn and saute until cooked through and
opaque.
When the rice is done, stir the chicken, sausage, and shrimp into the rice mixture. Season with salt and
pepper. Serve, topped with chopped cilantro and scallions.
