Cajun Jambalaya

Ingredients:

• 2 lbs. boneless, skinless chicken thighs, cut into 1⁄2 inch pieces
• 2 tsp. Cajun spice, plus more to taste (I use Tony Chachere or Slap Ya Mama)
• 4–5 Tbsp. olive oil
• 1 cup chopped onion
• 3⁄4 cup celery, chopped
• 1⁄2 cup chopped green bell pepper
• 2 large cloves garlic, minced
• 2 bay leaves
• 1⁄2 tsp. thyme
• 11⁄2 cups long-grain white rice, uncooked
• 1 lb. andouille or smoked sausage, sliced 1⁄4 inch thick
• 1⁄4 lb. diced smoked ham
• 3 cups low sodium chicken broth
• 1⁄2 lb. medium peeled and deveined shrimp
• 1⁄4 cup finely chopped scallions
• 1⁄4 cup finely chopped flat-leaf parsley

Instructions:

1. Season the chicken with 1 tsp. Cajun spice. In a large, heavy pot or Dutch oven over medium heat, add the oil. When the oil is hot, add the chicken in 2 batches and cook until just cooked through and lightly browned; set aside.
2. In the same pot, brown the sausage. Remove and set aside.
3. Add the onion, bell pepper, minced garlic, thyme and bay leaves in 2 Tbsp. of remaining oil. Season lightly with Cajun spice. Cook over medium heat, stirring occasionally, until the onions are golden brown, about 8–10minutes.
4. Add the rice, stirring for a couple minutes until the rice is coated with oil and all is well mixed.
5. Return the chicken, sausage and the ham to the pot, add the stock along with a teaspoon Cajun spice, stir and bring to a simmer. Reduce the heat to low, cover, and cook until stock is absorbed, about 30 minutes.
6. Lightly season the shrimp and stir into the pot in the last 10 minutes of cooking.
7. Fluff rice with a fork and taste for salt. Remove the bay leaves. Just before serving, stir in the scallions and parsley. Serve with hot sauce.

Cajun Jambalaya

John Caravelli

This Cajun Jambalaya is the perfect dish to pair with Muffuletta Sandwich for your Mardi Gras celebration or to enjoy anytime of the year especially in those winter months.

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Cook Time 1 hour hr 30 minutes mins

Course Dinner

Cuisine Cajun

Servings 6 People

Ingredients

  

• 2 lb. boneless, skinless chicken thighs cut into ½ inch pieces
• 2 tsp  Cajun spice, plus more to taste I use Tony Chachere or Slap Ya Mama)
• 4-5 tbsp olive oil  extra virgin
• 1 cup onion chopped
• 3/4 cup celery chopped
• 1/2 cup green pepper chopped
• 2 large garlic cloves minced
• 2 bay leaves
• 1/2 tsp thyme
• 1 1/2 cups long-grain white rice, uncooked uncooked
• 1 lb. andouille or smoked sausage sliced ¼ inch thick
• 1/4 lb. smoked ham diced
• 3 cups chicken broth
• 1/2 lb. medium shrimp peeled and deveined
• 1/4 cup scallions finely chopped
• 1/4 cup flat-leaf parsley finely chopped

Instructions

 

• Season the chicken with 1 tsp. Cajun spice. In a large, heavy pot or Dutch oven over medium  heat, add the oil. When the oil is hot, add the chicken in 2 batches and cook until just cooked  through and lightly browned; set aside.
• In the same pot, brown the sausage. Remove and set aside.
• Add the onion, bell pepper, minced  garlic, thyme and bay leaves in 2 Tbsp. of remaining oil. Season lightly with Cajun spice. Cook  over medium heat, stirring occasionally, until the onions are golden brown, about 8–10  minutes.
• Add the rice, stirring for a couple minutes until the rice is coated with oil and all is  well mixed.
• Return the chicken, sausage and the ham to the pot, add the stock along with a  teaspoon Cajun spice, stir and bring to a simmer. Reduce the heat to low, cover, and cook until  stock is absorbed, about 30 minutes.
• Lightly season the shrimp and stir into the pot the last 10 minutes of cooking.
• Fluff rice with a fork and taste for salt. Remove the bay leaves. Just before serving, stir in the  scallions and parsley. Serve with hot sauce.

Keyword Comfort Food, Dinner, Fat Tuesday, Jambalaya, Mardi Gras