Cajun Jambalaya

Mar 4, 2011

Cajun Jambalaya is one of Randy’s favorite dishes.  Like all cooking, you could put a lot of different ingredients, meats, and spices to make it unique to you.  The recipe below is a good place to begin a basic Jambalaya dish.  This recipe is delicious, as it is.  However, don’t be afraid to experiment to make it your own!

 

Ingredients

  • 2 teaspoons olive oil
  • 2 boneless skinless chicken breasts, cut into bite-size pieces
  • 8 ounces chorizo , diced
  • 1 pound cleaned, deveined shrimp (36 to 40 size)
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 1/2 cup diced celery
  • 2 tablespoons chopped garlic
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon onion powder
  • salt and ground black pepper to taste
  • 2 cups uncooked white rice
  • 4 cups chicken stock
  • 3 bay leaves
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon hot pepper sauce

Directions

  1. Heat oil in a large pot over medium high heat. Sauté chicken and kielbasa until lightly browned, about 5 minutes. Stir in onion, bell pepper, celery and garlic. Season with cayenne, onion powder, salt and pepper. Cook 5 minutes, or until onion is tender and translucent. Add rice, then stir in chicken stock and bay leaves. Bring to a boil, then reduce heat, cover, and simmer 20 minutes, or until rice is tender. Stir in the Worcestershire sauce and hot pepper sauce.