Cajun Jambalaya

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This is one of those dishes where you can switch things up depending on what ingredients you have on hand. For example, you can use any type of sausage or chicken. If you don’t have any shrimp you could throw in some other type of seafood instead or leave it out completely. This is the type of dish where you can be creative and you can make Jambalaya substitutions as you see fit…and best of all don’t forget to freeze the leftovers!.

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)
• 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.

Preparation

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.