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Cajun Jambalaya
Transport yourself to the vibrant streets of New Orleans with this irresistible Cajun Jambalaya! This one-pot wonder is a symphony of flavors, featuring succulent shrimp, tender chicken, and smoky Andouille sausage simmered with colorful bell peppers, celery, and onions. Seasoned with a perfect blend of Cajun spices, this dish is not just a meal; it's a celebration of Louisiana's rich culinary heritage. Whether you're gathering friends for a lively feast or enjoying a cozy night in, this jambalaya is sure to enchant your taste buds and warm your soul.
Ingredients
- Andouille sausage
- 8 ounces, sliced
- Chicken breast
- 1 pound, diced
- Shrimp
- 1 pound, peeled and deveined
- Onion
- 1 large, diced
- Bell pepper
- 1 large (red or green), diced
- Celery
- 2 stalks, diced
- Garlic
- 4 cloves, minced
- Long-grain rice
- 1.5 cups
- Chicken broth
- 4 cups
- Cajun seasoning
- 2 tablespoons
- Dried thyme
- 1 teaspoon
- Paprika
- 1 teaspoon
- Cayenne pepper
- 1/2 teaspoon (adjust to taste)
- Salt
- 1 teaspoon
- Black pepper
- 1/2 teaspoon
- Fresh parsley
- 1/4 cup, chopped (for garnish)
- Green onions
- 1/4 cup, sliced (for garnish)
Instructions
- In a large pot or Dutch oven, heat over medium heat. Add the sliced Andouille sausage and cook until browned, about 5-7 minutes. Remove from the pot and set aside.
- In the same pot, add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove from the pot and set aside with the sausage.
- Add the diced onion, bell pepper, celery, and minced garlic to the pot. Sauté for about 5 minutes until the vegetables are softened.
- Stir in the Cajun seasoning, dried thyme, paprika, cayenne pepper, salt, and black pepper. Cook for another minute to toast the spices and release their flavors.
- Add the rice to the pot and stir well to coat it with the spices and vegetables.
- Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed.
- Gently stir in the cooked Andouille sausage, diced chicken, and peeled shrimp. Cook for an additional 5 minutes, or until the shrimp is pink and cooked through.
- Remove from heat and let it sit, covered, for 5 minutes before serving.
- Garnish with sliced green onions and chopped fresh parsley before serving.
Tips
- For an extra kick, increase the amount of cayenne pepper or add some chopped jalapeños.
- You can substitute the shrimp with crawfish or omit it altogether for a delicious vegetarian version.
- Feel free to add other vegetables like okra or tomatoes for additional flavor and nutrition.
Dietary Information
Servings: 6 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 40 minutes Calories: 480 Fat: 20g Carbs: 45g Protein: 30g Sodium: 900mg Sugar: 3g
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