Cajun Jambalaya


I like to make it year round, but especially during Mardi Gras…..ENJOY

Ingredients :
  • 2  pounds  boneless, skinless chicken breasts, chopped in 1” squares
  • 2  tablespoons  olive oil
  • 2  pounds  sausage, cut into 1/4-inch-thick slices ( I buy the spicy links) (I prefer Purnell’s “Old Folks” Sausage)
  • 2  medium onions, chopped
  • 1 lb of Shrimp
  • 1 large tomato diced small (or 1 large can diced tomatoes)
  • 1  large green or red bell pepper, diced bite size
  • 2  cloves fresh  garlic, chopped
  • 2 small cans red beans
  • 3  cups  rice ( I use family size yellow rice)
  • 8  cups chicken stock ( I like to make mine fresh and freeze for just this recipe)
  • 1/2  to 1 teaspoon ground red pepper
  • 2 tablespoons smoked paprika
  • 2 tablespoons chili powder
  • salt and pepper to taste
  • Hot sauce to taste.


1. Heat oil in a large Dutch oven over medium-high heat,brown the chicken and season with salt pepper.

2. Add sausage and cook, stirring frequently, about 5 minutes or until browned add the onion and bell pepper, and cook, stirring frequently, about 5 minutes.

3. Add garlic and rice; cook, stirring constantly for approximately 2 minutes. Add broth, tomatoes, ground red pepper, paprika and chili powder.

4. Bring to a boil; reduce heat, cover, and simmer 15 minutes, add the shrimp and beans and simmer another 5-10 minutes or until rice is tender and all liquid is absorbed. Remove from heat; let stand, covered, 5 minutes.

5. add hot sauce to taste individually.

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