This week, we would have been serving Jambalaya!
This recipe is the perfect one-pot meal that can use everything but the kitchen sink! Hailing from New Orleans, this classic dish essential to have in your dinner rotation! Share your cooking journey with us on our TNDF What’s Cooking? Facebook Page: A forum for all things food!
3 tbs cooking oil
2 tbs Cajun seasoning
Boneless skinless chicken breasts or thighs, cut into 1 inch pieces
1 onion diced
1 small green bell pepper, diced
1 small red bell pepper, diced
2 stalks celery, chopped
4 cloves garlic, minced
1 can crushed tomatoes
1 tsp salt
1/2 tsp ground black pepper
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp red pepper flakes
1/2 tsp hot sauce
2 tsp Worcestershire sauce
1 1/2 cups uncooked white rice (short grain or long grain)
3 cups low sodium chicken broth
1 pound (500 g) raw shrimp/prawns tails on or off, peeled and de-veined
Sliced green onions and chopped parsley, to garnish
- Heat 1 tablespoon of oil in a large pot or Dutch oven over medium heat. Season the sausage and chicken pieces with half of the Cajun seasoning.
- Add sausage to pot and brown; remove with slotted spoon and set aside.
- Add remaining oil to the pot and sauté chicken until lightly browned. Remove with slotted spoon; set aside.
- Sauté the onion, bell pepper and celery until onion is soft and transparent. Add the garlic and cook until fragrant (30 seconds).
- Stir in the tomatoes; season with salt, pepper, thyme, oregano, red pepper flakes, hot pepper sauce, Worcestershire sauce, and the remaining Cajun seasoning. Stir in the , chicken and sausage. Cook for 5 minutes, while stirring occasionally.
- Add in the rice and chicken broth, bring to a boil, then reduce heat to low-medium. Cover and let simmer for about 20 to 25 minutes, or until liquid is absorbed and rice is cooked, while stirring occasionally.
- Place the shrimp on top of the Jambalaya mixture, stir through gently and cover with lid. Allow to simmer while stirring occasionally, until the shrimp are cooked through and pink (about 5-6 minutes, depending on the size/thickness of the shrimp being used).
- Season with a little extra salt and pepper if needed and remove from heat. Adjust heat with extra hot sauce, Cayenne pepper or Cajun seasoning. Serve immediately with sliced green onions and parsley.
Recipe adapted from: Cafe Delights