Monday, February 20, 2012
If there's one thing in life that my husband could eat every single night, it's Jambalaya. When we were dating he would always order it and I had no idea what it was nor did I want to. The idea of chicken, pork and shrimp mixed together didn't sound very appealing to me until I tried it for the first time. I can now honestly say that this Jambalaya recipe is one of my absolute favorite dishes! The one thing I do differently is I don't add the rice or pasta right in the pot. You can add it in there if you'd like, but I personally like to serve it over white rice! With tomorrow being Mardi Gras, what better time is there to make a delicious cajun dish and have a little celebration?
Jambalaya Recipe: |Print Recipe|
1 pound boneless skinless chicken breasts (cut into 1" cubes)
1 pound andouille sausage (cajun sausage!)
1 (28oz) can diced tomatoes (with juice)
1 large onion (chopped)
1 cup (chopped) celery
1 large bell pepper (chopped)
1 cup chicken broth
2 cloves fresh garlic (minced)
2 tsp oregano
2 tsp parsley
1 tbsp + 2 tsp cajun seasoning (divided)
1 tsp cayenne (or less, if you don't like too much heat!)
1/2 tsp thyme
1 pound shrimp (peeled & deveined)
Cooked pasta or white rice
Heat 1 tbsp oil in dutch oven over medium heat. Season chicken with 1 tbsp cajun seasoning and set aside.
Sautee sausage for 2-3 minutes. Remove from heat and add 1 tbsp oil to pan and sautee chicken. Remove and set aside.
Sautee onion, pepper, celery and garlic for about 6-8 minutes. Stir in tomatoes and all seasonings (including 2 tsp cajun seasoning). Cook for one minute, then stir chicken and sausage back in. Cook for additional 10 minutes.
Stir in chicken broth and simmer for 20-25 minutes. Add shrimp during the last 5 minutes of cooking.
Serve over pasta or white rice (I personally prefer serving it over white rice!)