:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/vnLvkQkXdsGR5YQmc-sv/1056ea10e4f5fb3e0c6b23a8283eee.jpeg "How to make Classic Spicy Cajun Jambalaya")
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How to make Classic Spicy Cajun Jambalaya
There's no dish that delivers that bold, spicy, and soulful flavor quite like a well-made Spicy Cajun Jambalaya.
Ingredients
- 1 tablespoon of olive oil
- 1 medium onion (chopped)
- 1 green bell pepper (chopped)
- 1 red bell pepper (chopped)
- 3 Stems of celery (chopped)
- 2 cloves of garlic (minced)
- 2 cups of uncooked long grain rice
- 4 cups of chicken broth
- 1 can of diced tomatoes
- 2 bay leaves
- 1 teaspoon of dried thyme
- 1 teaspoon of dried oregano
- 1 teaspoon of salt
- 1⁄2 teaspoon of black pepper
- 2 tablespoon of Cajun seasoning
- 1⁄2 teaspoon of Cayenne pepper
- 1 lb of chicken breast (diced)
- 1 lb of andouille sausage (sliced)
- 1 lb of raw shrimp (peeled and deveined)
- Fresh parsley (to garnish)
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Directions
Heat the olive oil in a large pot over medium heat. It's vital to choose a pot large enough to hold all the ingredients, as this is a one-pot meal.
Add the onion, bell peppers, celery, and garlic to the pot. Saute until the veggies are softened, which usually takes around 10 minutes.
Stir in the uncooked rice to the pot. Let it toast for about 2 minutes while stirring constantly. This step will give the rice a nice nutty flavor.
Pour in the chicken broth, diced tomatoes, bay leaves, dried thyme, dried oregano, salt, black pepper, Cajun seasoning, and cayenne pepper. Stir well to combine.
Add the diced chicken breast and sliced andouille sausage to the pot. Lower the heat to medium low, cover, and let it simmer for 20-25 minutes. The slow simmering infuses the flavors into the rice and meat adequately.
Stir in the raw shrimp, cover the pot again and simmer for another 5-10 minutes until the shrimp are cooked and pink.
Remove the pot from the heat. Discard the bay leaves and let the jambalaya rest for 5 minutes before serving. This allows the flavors to meld together even more.
Serve hot, garnished with parsley to give it a touch of fresh flavor.
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