Cajun Jambalaya

Course: Main Course
Cuisine: cajun, creole
Keyword: cajun, chicken, Creole, jambalaya, shrimp
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 6
Calories: 514kcal
What’s the difference between Cajun and Creole? The differences are subtle and few, but there is a definite distinction between the two. Simply put, Cajun is the food of the common people; Creole is somewhat more elevated in its preparation and presentation. Jambalaya is nothing if not a food of the people – simple to throw together, no advanced skills necessary, and VERY tasty!
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Ingredients

  • ½ lb medium shrimp peeled and deveined
  • ½ lb chicken diced
  • 1 tablespoon Creole seasoning
  • 2 tablespoons olive oil
  • ½ yellow onion julienned
  • 1 green bell pepper diced
  • 3-4 stalks celery cut on the bias
  • 4 cloves garlic minced
  • 2 small tomatoes diced
  • 3 bay leaves
  • 1 teaspoon Worcestershire sauce
  • 1 Tablespoon Louisiana hot sauce
  • 2 cups rice uncooked
  • 4 cups chicken stock
  • 1/2 lb Andouille sausage sliced
  • Salt and pepper to taste

Instructions

  • In a small bowl, toss the chicken and Creole seasoning together.
  • In a VERY large skillet or 6 qt sauce pan, heat the olive oil over medium-high heat until rippling.
  • Add the pepper, celery and onion, and sauté just until the onions begin to clarify. Add the garlic and stir to prevent burning.
  • After about 2 minutes, add the tomatoes and chicken. Cook until the chicken is tender, but not cooked through, about 3-4 minutes.
  • Add the shrimp and sausage, and stir until combined.
  • Add the Worcestershire and hot sauce, along with the chicken stock, and bring to a boil. Add the rice, and simmer until the rice is cooked through.
  • Add the shrimp, and stir until well mixed.
  • Let stand for 5 minutes to allow the shrimp to cook through, serve immediately.

Notes

A few notes before we get started: I use chicken breast, but leg and thigh meat is also quite tasty.
Use whatever kind of chicken meat you like. Creole seasoning comes in a wide variety of flavors and colors. Find one you like, or mix your own. You can find some excellent Creole seasoning recipes online without much effort.
I strongly recommend using Crystal brand hot sauce over any other. Sure, Tabasco sauce is fine, but there’s a very different flavor to a real Louisiana hot sauce, and you’ll notice the difference in the finished dish.
Also, this recipe makes a very large pot of Jambalaya, which is pretty much the way Cajun cooking should be done, with friends and family in mind.

Nutrition

Calories: 514kcal | Carbohydrates: 60g | Protein: 28g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 145mg | Sodium: 990mg | Potassium: 593mg | Fiber: 2g | Sugar: 5g | Vitamin A: 822IU | Vitamin C: 28mg | Calcium: 96mg | Iron: 3mg