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!
Simple And Easy Cajun Jambalaya Recipe
Very simple and easy to cook cajun jambalaya. Perfect for parties and get togethers.
- 2 teaspoon 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 tablespoon minced garlic
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon onion powder
- 2 cups white long-grain rice uncooked
- 3 cups chicken broth
- 3 bay leaves
- 1 can Rotel with green chiles
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Louisiana hot sauce
- Salt and ground black pepper
Heat olive oil in a large pot over medium high heat.
Saute chicken and kielbasa until lightly browned, about 5 minutes.
Stir in onion, bell pepper and garlic.
Season with cayenne, onion powder, salt and pepper.
Cook 5 minutes, or until onion is tender and translucent.
Add rice, then stir in chicken broth, Rotel and bay leaves.
Bring to a boil, then reduce heat, cover, and simmer 20 minutes, or until rice is tender.
Stir in the Worcestershire sauce and hot pepper sauce.
Here are some photos so you can better see how everything is prepared.
Did you fix this? Let me know how it turns out!