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My Simple Cajun Jambalaya Recipe

If you know me, then you would know that I like to cook a bit. I don’t do much cooking inside on the stove, I’m mostly an outside grill master. Or a master of the fish fryer. But when I do stay inside and cook something up, it’s usually pretty good.

I’d like to introduce to you the Copeland Cajun Jambalaya!

Ingredients:

  • 2 teaspoons olive oil
  • 2 boneless skinless chicken breasts, cut into bite-size pieces
  • 8 ounces kielbasa, diced
  • 6-8 jumbo raw shrimp cut in half
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 2 tablespoons minced garlic
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon onion powder
  • 2 cups uncooked white long-grain rice
  • 3 cups chicken broth
  • 3 bay leaves
  • 1 can Rotel with green chilis
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons Louisiana hot sauce
  • salt and ground black pepper

Directions:

  1. Heat olive oil in a large pot over medium high heat.
  2. Saute chicken and kielbasa until lightly browned, about 5 minutes.
  3. Stir in onion, bell pepper and garlic.
  4. Season with cayenne, onion powder, salt and pepper.
  5. Cook 5 minutes, or until onion is tender and translucent.
  6. Add rice, then stir in chicken broth, Rotel and bay leaves.
  7. Bring to a boil, then reduce heat, cover, and simmer 20 minutes, or until rice is tender.
  8. Stir in the Worcestershire sauce and hot pepper sauce.

Serves 6.

Here are some photos so you can better see how everything is prepared.

jambalaya with sausage chicken and shrimp

jambalaya-in-pot

best jambalaya recipe in the south

Let me know how it turns out!

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