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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Cajun Style Jambalaya

on May 10, 2018

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A great way to be transported to the French Quarter right from your own dining room! This one pot wonder is done in layers. What I mean is, I’m going to season and cook each layer as I go, building layers of flavor.

First is to prep all the vegetables. Next, on to the proteins for the dish.

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I marinate the chicken and shrimp in a mixture of olive oil,  Kosher salt, cracked black pepper and a Cajun seasoning blend.

Next, is to marinate the diced chicken breasts.

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Slice the sausage.

Marinate the shrimp. This is the last ingredient to go into the pot and needs to be refrigerated until they are added to the pot.

The liquids and tomato paste are ready. So we are ready to start!

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Equipment: 6 quart Dutch oven
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Cook Time 1 hour
Yields: 6-8 servings

Marinate For Chicken and Shrimp:
Shrimp:
2 tablespoons olive oil
1 tablespoon Cajun seasoning
1 teaspoon Kosher salt
1/2 teaspoon fresh cracked black pepper
Chicken:
2 tablespoons olive oil
2 tablespoons Cajun seasoning
1 teaspoon Kosher salt
1/2 teaspoon fresh cracked black pepper

Ingredients:
1 tbsp. olive oil
1 diced yellow onion
1 diced red bell pepper
1 diced yellow bell pepper
1 diced Poblano pepper
1 finely chopped Fresno chili
2 garlic cloves, minced
6 green onions, whites sliced,  (slice on the bias, green tops save for garnish)
1 tbsp. dried oregano
1 tsp. Kosher salt
1/2 tsp. fresh cracked black pepper
1-12 ounce package Andouille sausage sliced ( 5 links)
2 boneless- skinless chicken breast (about 1 pound)
1 pound large shrimp, peeled and deveined
2 tbsp. tomato paste
2 tsp. Cajun seasoning blend
1-1/4 cups long grain white rice
1-(28 oz.) can crushed fire roasted tomatoes
3 cups of unsalted chicken stock

Directions:
1. In a large Dutch oven over medium heat, heat olive. Add garlic, Fresno chili, white parts of green onion, dried oregano, salt, and pepper. Saute for about 1 minute.

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

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

4. Add unsalted chicken stock, Cajun seasoning blend, crushed fire roasted tomatoes and rice. Reduce heat to medium low heat.  Cover with tight fitting lid and cook until rice is tender and liquid is almost absorbed, about 25 minutes.

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

6. Turn heat off and stir in green onion tops for garnish and serve.

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2 responses to “Cajun Style Jambalaya

  1. […] via Cajun Style Jambalaya — Let’s Dish With Linda Lou […]

  2. ohiocook says:

    What a dish! Looks so good.

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