Cajun Jambalaya
A Louisiana Creole dish of Spanish and French influence, consisting of meat and vegetables mixed with rice.
Prep Time
20 minutes
Cook Time
40 minutes
Total Time
1 hour
Difficulty
Easy
Skills Required
None
Ingredients & Nutrition
600 kcal
Calories
40g
Protein
20g
Fat
60g
Carbs
5g
Fiber
6g
Sugar
1400mg
Sodium
- 1 lb, sliced Andouille Sausage
- 1 lb, cubed Chicken Breast
- chopped The "Holy Trinity" (1 onion, 1 bell pepper, 2 celery stalks)
- 4 cloves, minced Garlic
- 1 (14.5 oz) can Canned Diced Tomatoes
- 3 cups Chicken Broth
- 1 1/2 cups Long-grain Rice
- 2 tbsp Cajun Seasoning
- 1 lb, peeled and deveined (optional) Shrimp
Equipment Needed
- Large Pot
- Chef's Knife
- Cutting Board
Let AI Suggest Variations
- Make it Creole style by adding more tomatoes.
- Use brown rice for a healthier option (adjust cooking time).
- Add okra for a traditional touch.
- Adjust the Cajun seasoning to your preferred level of spice.
Instructions:
1. In a large pot, brown sausage. Remove and set aside.
2. Season and cook chicken until browned. Remove and set aside.
3. Sauté the Holy Trinity until soft. Add garlic and cook for 1 minute.
4. Stir in diced tomatoes, chicken broth, rice, and Cajun seasoning. Bring to a boil.
5. Return sausage and chicken to the pot. Reduce heat, cover, and simmer for 20-25 minutes, or until rice is cooked.
6. If using shrimp, stir them in during the last 5 minutes of cooking.