Jambalaya! Anytime you travel into New Orleans and the Creole region, you simply must have some Cajun Jambalaya. And if you’ve never been there, and don’t plan on going anytime soon, please try this dish. Folks, it just doesn’t get any better than a hot, spicy serving of Cajun Jambalaya, believe you me.
Cajun Jambalaya Recipe
- 12 medium-sized fresh prawns (shrimp), peeled, deveined and chopped
- 8 oz. cooked canned chicken, diced
- 1 tablespoon Creole seasoning (an absolute must ingredient!)
- 2 tablespoons extra virgin olive oil
- 1/4 cup chopped onion
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped celery
- 2 tablespoons chopped garlic
- 1/2 cup chopped fresh tomatoes
- 3 bay leaves
- 1 teaspoon sriracha hot sauce (must have ingredient, no other hot sauce will produce authentic Cajun flavor)
- 3/4 cup white short grain rice
- 3 cups chicken stock (broth)
- 5 ounces Creole Andouille sausage, sliced (another must have – this particular sausage is a major factor in what gives Cajun Jambalaya its special and unique flavor)
- Freshly ground course sea salt and black peppercorns
- In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes.
- Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth.
- Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes.
- When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more.
- Season to taste with salt, pepper and Creole seasoning, and serve your Cajun Jambalaya piping hot, with some freshly cooked rice.