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Spicy Cajun Jambalaya

Because who doesn't want to enjoy a big plate of Jambalaya? Serve with your favorite garlic bread and a fresh salad!
Course Main Course
Cuisine Cajun
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Servings 6 Servings

Ingredients

  • 9 ounces smoked andouille sausage sliced
  • 6 ounces thick cut bacon diced
  • 2 tsps Salt plus more , to taste
  • 2 tsps pepper plus more, to taste
  • 2 tsps Cajun spice blend plus more , to taste
  • 2 tsps Smoked Paprika
  • 1 pounds boneless chicken thighs sliced into 1 inch pieces, remove excess fat
  • 1 pound medium shrimp cleaned and peeled
  • 1/4 c Olive oil
  • 1 small onion, about 1 c diced
  • 2 small bell peppers, 1 red, 1 yellow and or green diced
  • 1 large jalapeño minced (removing seeds is optional)
  • 5 cloves garlic minced
  • 1 tsp dried thyme
  • 1 tsp red pepper flakes
  • 2 1/2 cups warm chicken broth
  • 1 cups Jasmine rice
  • 3 tbsps unsalted butter
  • 1/3 cup chopped cilantro, parsley or green onions
  • Lemon wedges for garnish

Instructions

  • Drizzle in 2 tsps, of olive oil and preheat heavy dutch oven style pot to medium/high heat for a few minutes. Add the sausage and pork, cook for 8 minutes or until you get some good browning. The bacon was lean, so that's why I added olive oil.
  • In a bowl, mix the salt, pepper, cajun spice blend and smoked paprika. Divide it in half. Season the shrimp with half and then season the chicken with the other half. To each one, drizzle in about 2 tsps of olive oil. Mix to combine, set aside.
  • When ready, add the chicken to one side of the cooked sausage and cook for another 10 minutes. Stir as needed. 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 and pepper flakes. At this time, season, to taste with a little more Cajun seasoning, black pepper and salt. Stir well to combine.
  • Mix in the rice, then pour in the warm broth. When it comes up to a light boil, taste it for salt. Reduce the heat to low and cook for 15 minutes or until most of the broth has been absorbed. Remove from heat and keep covered.
  • In the past, I added the uncooked shrimp to the cooked rice and continued cooking on low for 7 minutes. But, for more flavor, Preheat 3 tbsps of unsalted butter in a large skillet at medium heat. When hot, saute the shrimp for 3-5 minutes, stirring as needed. Using a slotted spoon, transfer shrimp to the cooked rice. Gently fold in. Serve with fresh green garnish, hot sauce and lemon wedges.

Notes

*garnish with lemon or lime wedges, the citrus really brings out all of the flavors!
Tips~ If you want to prepare a milder version of this dish, just save the Cajun seasoning for the end and omit the chile peppers. I added the shrimp at the last minute, but you could omit it as well if seafood is not your thing. I used dried herbs because that is what I had on hand, but fresh would be tasty!! Other herbs for more traditional flavors are sage and dried basil.