Cajun Jambalaya

Pangea Catering Cajun Jambalaya

  • 2 tablespoons olive oil
  • 1 pound boneless skinless chicken thighs (cut in 1-inch pieces)
  • 1 pound shrimp (peeled and deveined)
  • 1 pound Andouille sausage (sliced 1/4-inch rounds)
  • 1 red onion (peeled, finely chopped)
  • 1 cup green bell pepper (finely chopped)
  • 1/2 cup celery (finely chopped)
  • 3 cloves garlic (minced)
  • 2 jalapenos (sliced)
  • 1 can chopped tomatoes (14 ounces)
  • 2 bay leaves
  • 1 1/2 cups rice
  • 3-4 cups chicken stock
  • 2 teaspoons hot sauce
  • 1/2 cup scallions (sliced plus more for garnish)
  • kosher salt and freshly ground black pepper (to taste)
  • 2 tablespoons smoked paprika
  • 2 teaspoons cayenne
  • 2 teaspoons dried thyme
  • 2 teaspoons onion powder
  • 1 tablespoon garlic powder
  • In a Dutch oven add olive oil and heat over medium-high heat. In a medium bowl add the paprika, cayenne, thyme, onion powder, and garlic powder. Season chicken and shrimp with 1/2 the Creole seasoning, Kosher salt and freshly ground black pepper. Set shrimp aside. Add Andouille sausage and chicken in batches and cook until browned, remove and set aside.
  • Add onion, bell pepper, celery, garlic and jalapenos and cook until softened, about 5 minutes. Add remaining spice mixture, tomatoes, bay leaves, rice, stock, and hot sauce. Add the sausage and chicken back to the pot, bring to a boil then reduce to a simmer, cover and cook for 15-20 minutes.
  • Remove the Dutch oven from the heat. Add shrimp and scallions to the pot, cover again and allow to cook for 5-10 minutes, until shrimp are tender. Remove bay leaves. Fluff rice and serve.
  • Tips:
    - The Jambalaya should not be dry. It should have a loose consistency.


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>