hey YO! It’s time to savor the irresistible flavors of a classic Cajun Jambalaya. This mouthwatering rice dish hails from South Louisiana and is expertly crafted with a medley of smoked sausage, tender chicken breast, succulent shrimp, vibrant sweet peppers, jalapeno peppers, celery, onions, and garlic. Seasoned with a blend of zesty Cajun spices, every bite is a burst of authentic Cajun goodness. Let’s dive into this easy-to-follow recipe and bring the taste of the bayou to your own kitchen.
I found that prepping all of the ingredients was the easiest way to get this dish started. I thawed and peeled the shrimp, cut the chicken breast into 1 inch cubes, and cut the peppers into medallions. I then took the smoked sausage, which this time I used a hatch chile sausage from Sam’s Club, and cut 3 links into medallions. Actually the sausage inspired me to make a tasty and new dish. Lastly I diced up the white onion and 3 celery stalks. I placed all the ingredients inot their own bowls and set aside.
Grab yourself a good sized pot, this makes a big portion, and add some olive oil to it. Turn the heat to medium high and once the oil warms up, add your cut sausage. Cook that for about a minute or so and then set aside in a clean bowl. Next add another does of olive oil back to that same pot and add your cubed chicken and Cajun spices. I used Tony Chachere’s Original Creole. Cook 6 to 8 minutes or until the chicken is cooked. Add the cooked chicken to the bowl of sausage. It’s time for the veggies to go into the pot next. Add your olive oil, then throw in the peppers, celery, and onion. Cook that for 8 to 10 minutes until the veggies soften. Make sure to stir frequently. After the 8 minutes, go ahead and add in your minced garlic, Cajun seasoning,, salt, pepper, cayenne, Italian seasoning and red pepper flakes and let cook for the additional 2 minutes. Once again, mix well.
Once the veggies have softened, go ahead and add worcestershire sauce, chicken broth and the white rice to the pot. Mix well and bring to a simmer. Lower the heat and let it cook for 30 minutes, stirring every 5 minutes or so. Meanwhile as that pot is working, take a skillet add butter and turn on meduim high heat. Once the butter melts add in your shrimp and cook them for a couple minutes. Next take your bowl of sausage and chicken and add it to the pot, along with the shrimp. Allow this to continue to cook for another 5 minutes or so and wala… You now have Cajun jambalaya. Take your chopped green onion and place on top as a garnish and enjoy. I added sweet cornbread along with the dish. I hope you all have enjoyed this recipe and find yourself making it for yourselves. Trust me, it is well worth it. Thank you for checking out my blog, make sure to keep checking back for updates and if you haven’t already, make sure to subscribe so you don’t miss out! Till next time, captain out..
@nco_captain hey YO! I figured it was time to drop a recipe for y'all. This is my first time and it turned out amazing! I hope you all try and enjoy! #foryoupage #foryou #foryourpage #trending #viral #follow #like #love #recipe #chefwannabe #homecooking #chicken #sausage #shrimp #peppers #rice #cajon #jambalaya #first #firsttime #blog ncocaptain.com
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Cajun Jambalaya
Ingredients:
1 pound of smoked sausage
1-2 chicken breast (depending on size)
1 pound of shrimp (peeled & deveined)
2 yellow sweet peppers
2 red sweet peppers
2 orange sweet peppers
2 jalapeno peppers
3 celery stalks
1 white onion
6 cloves of garlic (minced)
1 1/2 cup of uncooked long grain white rice
3 tablespoons olive oil
3 tablespoons Cajun seasoning
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon cayenne
1 tablespoon Italian seasoning
1/2 teaspoon of red pepper flakes
2 teaspoon Worcestershire sauce
2 3/4 cups chicken broth
chopped green onion for garnish
Directions
Start off by cutting your ingredients into smaller pieces. The sausage and peppers into medallions, the chicken into 1 inch cubes and dice the onion and celery. Once you have everything cut, add 1 tablespoon of olive oil to a large pot and set the temperature to medium high. After the oil heats up add your smoked sausage and cook for about a minute. Set aside.
Return the pot (used to brown the sausage) to medium-high heat. Add 1 more tablespoon of olive oil and add the chicken and 1 tablespoon of Cajun seasoning. Cook, stirring occasionally, for 6-8 minutes, or until chicken is cooked. Transfer the chicken to the bowl with the sausage.
To the same pot set over medium-low heat add the last tablespoon of olive oil. Add in the minced onions, bell pepper, and celery, mixing well to combine. Cook for 8-10 minutes, or until softening, stirring frequently.
Add the minced garlic, Cajun seasoning, salt, pepper, cayenne, Italian season, and red pepper flakes. Mix well and continue to cook for an additional minute.
Mix in the Worcestershire sauce, white rice, and chicken broth with the softened veggies. Mix well to combine. Bring to a simmer, then reduce heat to low and cover.
Cook for approximately 25-30 minutes, or until the rice is nearly cooked through, gently stirring every 5 minutes to prevent the rice from burning and sticking to the bottom of the pot.
As the rice cooks, add 2 tablespoons of butter and sear the shrimp for 2 minutes on each side in a large skillet set over medium-high heat.
When the rice is nearly finished cooking, stir in the shrimp, the chicken and sausage back to the pot. Gently mix to combine with the rice. Continue to cook on low, stirring as needed, until the shrimp is cooked, approximately 5-8 minutes.
Remove from heat. Serve warm garnished with chopped green onion if desired. Enjoy!!
Get in my belly!! Can’t wait to make this soon!!!!
Y E S !! It is very tasty but be careful with red pepper flakes