A great way to be transported to the French Quarter in New Orleans is with my Cajun-style Jambalaya! This one-pot wonder is done in layers. What I mean is that I’m going to season and cook each layer as I go, building layers of flavor.

The first is to prep all the vegetables.

Next, the proteins for this dish.

I marinate the chicken and shrimp in a mixture of olive oil, kosher salt, freshly-ground black pepper, and a Cajun seasoning blend.

Once you season the shrimp with Kosher salt, fresh-ground black pepper, and Cajun seasoning blend, transfer them to the refrigerator until they are ready to be added to the pot. They’re the last ingredient to be added to this dish.

Slice the sausage.

The liquids, along with the tomato paste, are ready. So I’m ready to start!

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yields: 6 to 8 servings
Equipment: 1 (6-quart) Dutch oven, chef’s knife, 2 large mixing bowls, cutting board, meat-safe cutting board

Ingredients for the chicken and shrimp marinade:
2 tablespoons olive oil
1 tablespoon Cajun seasoning
1 teaspoon Kosher salt
1/2 teaspoon of black pepper, freshly-ground

Ingredients for the Cajun-style Jambalaya:
1 tablespoon of olive oil
1 yellow onion, seeded and diced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1 Poblano pepper, seeded and diced
1 Fresno chili, seeded and minced, substitute a jalapeno pepper
2 garlic cloves, minced
6 green onions, white parts sliced, (green tops sliced on the bias, save for garnish)
1 tablespoon of dried oregano
1 tablespoon of dried thyme
2 tablespoons of fresh thyme leaves, roughly chopped
1 teaspoon of Kosher salt
1/2 teaspoon of black pepper, freshly-ground
1 (12-ounce) package of Andouille sausage sliced on the bias (5 links)
2 boneless, skinless marinated chicken breasts (approx. 1 pound), diced
1 pound of marinated large shrimp, peeled and deveined
2 tablespoons of tomato paste
2 teaspoons of Cajun seasoning
1 1/4 cups long-grain white rice, uncooked
1 (28-ounce) can of crushed fire-roasted tomatoes
3 cups of chicken stock, unsalted

Instructions:
1. In a large preheated Dutch oven over medium-high heat, add the olive oil. Stirring frequently, add garlic, Fresno chili, (white parts) green onions, dried oregano, dried thyme, fresh thyme leaves, Kosher salt, and fresh ground pepper. Cook for 1 minute.

2. Add marinated diced chicken. Cook until golden brown, 5 minutes

3. Add bell peppers, diced onion, diced Poblano pepper, tomato paste, and sliced Andouille sausage, and stir through. Cook until fragrant, 4 minutes.

4. Add chicken stock, Cajun seasoning blend, and crushed fire-roasted tomatoes. Cover, reduce the heat to medium-low. Cook until the rice is tender and most of the liquid has been absorbed, approximately 25 minutes.

5. Add the shrimp to the pot and cook until the shrimp are pink and just cooked through, around 3-5 minutes.

6. Turn the heat off and the green onion tops for garnish, and stir to combine. Serve hot.

There you have it, my Cajun-style Jambalaya.

Note:
1) It’s important to read through the entire recipe. I’ve written down the different steps I’ve taken under certain pictures throughout this post.

2) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.

https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs