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Cajun Jambalaya
Created by: Howcan Team
Ingredients
- 1 pound of andouille sausage, sliced
- 1 pound of boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon of Cajun seasoning
- 1 onion, chopped
- 1 green bell pepper, chopped
- 3 cloves of garlic, minced
- 1 can (14.5 ounces) of diced tomatoes
- 1 cup of long-grain white rice
- 2 cups of chicken broth
- 1 pound of medium shrimp, peeled and deveined
- 2 green onions, chopped
- Salt and pepper to taste
Instructions
- In a large skillet or Dutch oven, cook the sliced andouille sausage over medium heat until browned. Remove from the skillet and set aside.
- Season the chicken pieces with Cajun seasoning. In the same skillet, cook the chicken until browned. Remove from the skillet and set aside.
- Add the chopped onion, bell pepper, and minced garlic to the skillet. Cook until the vegetables are softened.
- Stir in the diced tomatoes and rice. Cook for 2-3 minutes, stirring occasionally.
- Pour in the chicken broth and bring the mixture 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.
- Stir in the cooked sausage and chicken, along with the shrimp. Cook for an additional 5-7 minutes, or until the shrimp is pink and cooked through.
- Season with salt and pepper to taste. Garnish with chopped green onions before serving.
Cajun jambalaya is a beloved dish with a rich history rooted in the Cajun and Creole cultures of Louisiana. This flavorful one-pot meal is a fusion of Spanish, French, and West African influences, reflecting the diverse heritage of the region. Traditionally, it includes a mix of rice, vegetables, and a variety of proteins such as sausage, chicken, and seafood, all seasoned with a blend of spices like cayenne, paprika, and thyme. Chefs like Paul Prudhomme and Emeril Lagasse have popularized jambalaya, and iconic restaurants in New Orleans, such as K-Paul's Louisiana Kitchen, have perfected the art of this dish. For the best jambalaya, sourcing quality andouille sausage and using the "holy trinity" of onions, bell peppers, and celery are crucial. While the classic jambalaya is a staple, there are also variations like Creole jambalaya, which typically includes tomatoes and is associated with the city of New Orleans. Whether enjoyed at a bustling eatery in the French Quarter or prepared at home, cajun jambalaya is a true taste of Louisiana's vibrant culinary heritage.
65 min
6
450 calories
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