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.