When I think of Spicy Cajun Jambalaya, I have visions of Mardi Gras, strolling the streets of New Orleans with all it’s wonderful sounds and colors. Jambalaya is traditionally made with meat, vegetables, stock and completed with rice. This dish is very close to the Saffron infused Spanish Paella. For this version, I decided to prepare it Cajun style, with no tomatoes and with an added twist of my own, fresh jalapeños. Influenced by the Caribbean Islands and mixed with the Spanish culture there are many variations of Cajun Jambalaya. This is a great make ahead recipe. Taste much better the next day! And it’s freezer friendly too.
I love Mexican food, but I also love cooking foods that I did not grow up with!
Spicy Cajun Jambalaya! Yes! I have always dreamt of visiting New Orleans just to enjoy some of the traditional dishes.
Spicy Cajun Jambalaya
- 1 pound smoked sausage sliced
- 6 ounces pork side meat or thick cut bacon diced
- 1 1/2 pounds boneless skinless chicken thighs, sliced into 1 inch pieces
- White pepper
- Cajun spice blend
- Smoked Paprika
- Olive oil
- 1 medium sweet onion diced
- 1 large sweet bell pepper diced (I used half orange and half green)
- 1 to 2 jalapeños minced (removing seeds is optional)
- 4 cloves garlic minced
- 1 tablespoon dried thyme or
- 1 tablespoon dried sweet basil
- 2 teaspoons ground sage
- 1 teaspoon red pepper flakes
- 1/2 teaspoon Cajun spice blend
- 1/2 teaspoon white pepper
- 1/2 teaspoon black pepper
- 4 1/2 cups low sodium chicken broth
- 2 cups Jasmine rice or long grain rice
- 1 tablespoons apple cider vinegar
- Salt to taste
- 1/3 cup chopped cilantro plus more for garnish
- 1 pound medium shrimp cleaned and peeled ( seasoned lightly with salt,white pepper and Cajun seasoning)
- Preheat heavy dutch oven style pot to medium/high heat for a few minutes. Add the sausage and pork, cook for 8 to 10 minutes or until you get some good browning.
- While the sausage is browning, season the chicken with 1/2 teaspoon each of salt, white pepper, Cajun spice blend and smoked paprika. Drizzle with olive oil. Add the chicken to the pot and cook for another 10 minutes. If there is too much oil, drain off a little bit of oil.
- Add the onions, bell peppers and jalapeños and cook for 5 minutes. Add the garlic, thyme, basil, sage, pepper flakes, Cajun seasoning, white pepper and black pepper, stir well to combine.
- Pour in the broth, bring to a boil and taste for salt. Add the rice, bring back up to a boil, cover and reduce heat. Cook for 15 minutes, lay the seasoned shrimp (if usinand cook for another 5 to 7 minutes. Remove from heat and let stand for 10 minutes before serving. Stir the jambalaya to combine before serving. Yields 8 to 10 servings.