Cajun JambalayaRecipe by
Unlike its Creole counterpart, Cajun jambalaya contains no tomatoes. The meats are seared and the browned bits that stick to the pan give the dish its distinctive color.
- 500 grams chicken thigh fillets
- 3 tablespoons Cajun seasoning (see notes after the recipe)
- 2 tablespoons cooking oil
- 300 grams Andouille sausages sliced into rings
- 1 onion chopped
- 2 ribs celery chopped
- 1 large bell pepper deseeded and chopped
- 2 cups long-grain rice
- 4 cups chicken bone broth
- 200 grams shrimps
- 1/2 cup sweet peas
- Dry the chicken fillets with paper towels and cut into two-inch cubes.
- Mix the Cajun seasoning and chicken.
- Allow the chicken to marinate in the fridge for at least two hours.
- Heat the cooking oil in a heavy pan (cast iron was used here).
- Spread the Andouille slices and marinated chicken in the hot oil and cook over high heat until browned.
- Add the chopped onion, celery and bell pepper. Cook, stirring, until the vegetables start to soften.
- Add the rice to the meat and vegetables. Stir to coat each grain with oil.
- Pour in the broth and stir. If the broth is unseasoned or underseasoned, add salt.
- Cover the pan tightly and allow the rice to soak up the liquid until about three-quarters done.
- Spread the shrimps and peas over the rice.
- Cover the pan once more and cook for another five to ten minutes or until the rice and shrimps are done.
- Fluff up your Cajun jambalaya and serve.
Store-bought or homemade Cajun seasoning may be used. Since you don’t have control over the amount of salt in store-bought seasoning, you may need to add more salt to the jambalaya during cooking.