A spicy jambalaya with chicken, andouille sausage, rice, and Cajun seasonings that’s easy to make in one pot. Added shrimp to mine 🍤 last 5 minutes. Easy to follow ⤵️ RECIPE, that turns out delicious 😋
I know, I make this often enough to memorize it, AND I’ve posted it multiple times. That being said, I still like trying other recipes 😉 I don’t think I mentioned in previous posts that the difference between it being cajun or Creole is tomatoes 🍅 Creole adds tomatoes. So this time ➡️ Allrecipes Best Jambalaya – Submitted by Terri – Updated on September 27, 2024 – Tested by Allrecipes Test Kitchen
Easier to click on LINK and go to that site. It’s all laid out, with photos and video, etc.. The reason I sometimes copy and paste here is just in case the recipe disappears. We were happy with this one.
https://www.allrecipes.com/recipe/31848/jambalaya/
Ingredients
• 2 tablespoons peanut oil, divided
• 1 tablespoon Cajun seasoning
• 10 ounces andouille sausage, sliced into rounds
• 1 pound boneless skinless chicken breasts, cut into 1 inch pieces
• 1 onion, diced
• 1 small green bell pepper, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1 (16 ounce) can crushed Italian tomatoes
• ½ teaspoon red pepper flakes
• ½ teaspoon ground black pepper
• 1 teaspoon salt
• ½ teaspoon hot pepper sauce
• 2 teaspoons Worcestershire sauce
• 1 teaspoon file powder
• 1 ¼ cups uncooked white rice
• 2 ½ cups chicken broth
• Gather all ingredients.
• Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season sausage and chicken pieces with Cajun seasoning. Sauté sausage until browned. Remove with slotted spoon, and set aside.
• Add 1 tablespoon peanut oil, and sauté chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
• In the same pot, sauté onion, bell pepper, celery, and garlic until tender.
• Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce, and filé powder.
• Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
• Stir in the rice and chicken broth.
• Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.
• Serve and enjoy!
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