Cajun Jambalaya
Good old-fashioned Cajun comfort food. Easy to make, spicy, and very good. I have this several times a year. It is also great as a leftover.
Creole jambalaya, also known as red jambalaya, contains tomatoes. Cajun or brown jambalaya normally does not. Mine does! But you can leave them out.
I remove the tails from the shrimp to make it easier to eat. I also trim any fat and/or tendons from the chicken breast before thinly slicing it across the grain.
Ingredients
1/2 pound medium shrimp peeled, deveined, and tails removed
1 medium boneless, skinless chicken breast thinly sliced
1 tablespoon Cajun spice, divided
1/4 cup olive oil
1 small yellow onion, chopped
green bell pepper, chopped
3 stalks celery, chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped garlic
1 14.5 oz can diced tomatoes
3 bay leaves
2 teaspoons Worcestershire sauce
2 teaspoons hot sauce (I like Cholula Original Hot Sauce)
2 cups long-grain rice
4 1/2 cups chicken stock
1 pound Andouille sausage, sliced into half-moons
Chopped green onion for garnish
Preparation
Toss the shrimp and chicken, in separate bowls, with cajun spice. Set aside.
Heat the oil in a large pot over medium heat.
Add the sausage and chicken and cook until browned, about 7 to 10 minutes.
Add the onions, peppers, celery, salt and pepper. Cook, stirring, for 10 minutes, until softened.
Add the garlic, tomatoes, bay leaves, Worcestershire, and hot sauces.
Stir in the rice and slowly add the broth.
Bring the rice to a simmer, cover, and reduce the heat to low.
Cook for 15 minutes until most of the liquid is absorbed.
Stir in the shrimp.
Cover and cook for 10 more minutes.
Turn off the heat and allow the jambalaya to steam for 10 minutes.
Stir in the green onion and serve in bowls with a loaf of warm, crusty bread, garlic bread, or cornbread.
Keywords: Main Cajun Poultry Seafood
