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You are here: Home / Chicken Recipes / Cajun Jambalaya

Cajun Jambalaya

By Connie Veneracion
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.
Cajun Jambalaya
Course Main Course
Cuisine American
Keyword Cajun seasoning
Prep Time 10 mins
Cook Time 40 mins
Marinating time 2 hrs
Total Time 2 hrs 50 mins
Servings 8 people
Author Connie Veneracion

Ingredients

  • 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
  • salt
  • 200 grams shrimps
  • 1/2 cup sweet peas

Instructions

  • 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.
    Browning Andouille sausages and chicken in a cast iron pab
  • Add the chopped onion, celery and bell pepper. Cook, stirring, until the vegetables start to soften.
    Adding onion, celery and bell pepper to browned Andouille and chicken
  • Add the rice to the meat and vegetables. Stir to coat each grain with oil.
    Adding rice to pan to make jambalaya
  • Pour in the broth and stir. If the broth is unseasoned or underseasoned, add salt.
    Pouring in chicken stick over rice and meat to make jambalaya
  • 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.
    Shrimps and peas are spread over half-cooked rice to make jambalaya
  • Cover the pan once more and cook for another five to ten minutes or until the rice and shrimps are done.
    Newly-cooked jambalaya in cast iron pan
  • Fluff up your Cajun jambalaya and serve.

Connie’s Notes

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.
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January 17, 2021: See more in Chicken Recipes, Main Courses, One-pot Meals, Sausages, With Rice

About Connie Veneracion

Hello there! Welcome to Renaissance.Mom. If you’re wondering why I write the blog’s name with a dot before “mom”… That’s so you’ll remember what to type on your browser. There is no .com or .net. It’s Renaissance.Mom where good food is cooked better. (Read more)

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