Cajun-Style Jambalaya
A great way to be transported to the French Quarter in New Orleans is with my Cajun-style Jambalaya!
Equipment
- 1 Dutch oven 6-quart
- 1 chef's knife
- 2 mixing bowls Large
- 2 cutting boards 1 meat-safe
Ingredients
Ingredients for the chicken and shrimp marinade:
- 2 tbsps olive oil
- 1 tbsp Cajun seasoning
- 1 tsp kosher salt
- 1/2 tsp black pepper Freshly-ground
Ingredients for the Cajun-style Jambalaya:
- 1 tbsp 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 cloves garlic Minced
- 6 green onions White parts sliced, (green tops sliced on the bias, save for garnish)
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- 2 tbsps fresh thyme leaves Roughly chopped
- 1 tsp kosher salt
- 1/2 tsp black pepper Freshly-ground
- 1 12-ounce package Andouille sausage Sliced on the bias (5 links)
- 2 boneless, skinless marinated chicken breasts (approx. 1 pound), diced
- 1 pound Marinated large shrimp Peeled and deveined
- 2 tbsps tomato paste
- 2 tsps Cajun seasoning
- 1 1/4 cups long-grain white rice Uncooked
- 1 28-ounce can crushed fire-roasted tomatoes
- 3 cups chicken stock Unsalted
Instructions
- 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 minutes3. 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.
Notes
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.