Jambalaya is a Cajun rice dish that is usually made with shrimp, chicken and sausage. Here, the recipe for this traditional Louisiana dish is made a little spicy and full of Cajun flavors. The spices used- Cajun, Smoked Paprika, Bay Leaf, Thyme and Oregano- provide the perfect combination for this delicious dish. Serve it hot topped with green onions, and extra hot sauce, if desired. It makes a great meal, and it will quickly become a family favorite!
CAJUN BLEND, Smoked Paprika, Bay Leaf, Thyme (dried herb), Oregano (dried herb)
Ingredients:
1 lb. boneless, skinless, chicken thighs, cut into bite-sized pieces
1 lb. andouille sausage, sliced into thin rounds
1 lb. large shrimp (uncooked), peeled & deveined
1 1/2 cups (uncooked) long grain white rice
3 cups chicken stock
4 Tblspns olive oil (divided)
1 medium green pepper, diced
1 medium red pepper, diced
1 medium onion, diced
2 celery stalks, diced
2 Tblspns minced garlic
14 ounce can tomato puree
14 ounce can whole tomatoes (crush tomatoes in hands before adding)
1 Tblspn worcestershire sauce
1 Tblspn hot sauce
1 Bay Leaf
2 Tblspns Cajun Blend
2 tsp Smoked Paprika
1 tsp each- Thyme and Oregano
Salt & Pepper to taste
Sliced green onions (for garnish)
Directions: In a large, deep fry pan, saute the chicken and sausage in 2 Tblspns of oil until the chicken is no longer pink and the sausage is lightly brown. Remove them from the pan and set aside. Add the remaining 2 Tblspns of oil to the pan and stir-fry the peppers, celery, onion and garlic until the onion is soft. Turn the heat to low and add the rice, chicken stock, tomato puree, tomatoes, Worcestershire sauce, hot sauce, Bay Leaf, and spices to the pan. Let this come to a simmer and then cover the pan and cook on low heat for about 40 minutes, or until the rice is fully cooked. Taste the rice and add salt and pepper, to taste. Remove the pan cover and then add the shrimp and continue to cook on low until all of the shrimp are pink. Remove the Bay Leaf and add the cooked chicken and sausage to the pan. Stir to combine and serve immediately with the sliced green onions, for garnish.
