Weekend Cooking: Cajun Chicken Jambalaya
10 Aug 2014

Weekend Cooking: Cajun Chicken Jambalaya

10 Aug 2014

So Kak’mbang’s away for Raya break, and I needed a break from eating fast food, Maggi kari and the like (as yummy and oh-so-unhealthy these foods may be).  I wanted to just throw something together that is simple and doesn’t require too many plates and pots to clean up afterwards.  After some searching around I decided on Emeril’s Cajun Jambalaya, which required ingredients I already had on hand.  I doubled the recipe to feed the three of us and hopefully have some leftovers.

Cajun Jambalaya

Ingredients

  • 1/4 cup olive oil
  • 30 to 32 medium shrimp, peeled, deveined and chopped
  • 300 grams chicken thighs, diced
  • 1 tablespoons Essence, recipe follows
  • 1/2 onion, roughly chopped
  • 1/2 green bell pepper, roughly chopped
  • 1/2 cup celery, roughly chopped (about 1 stalk)
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 cloves garlic, chopped
  • 1/2 a tomato, chopped (about 1/2 cup)
  • 3 bay leaves
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons hot sauce
  • 2 cups long grain basmathi rice
  • 4 cups water
  • Chicken stock cube, enough to make 1 liter of stock
  • 300 grams Spanish/chorizo sausages (you may use any other smoked sausage of choice)
  • 1 stalk green onion, chopped, for garnish

Directions

In a bowl, add the shrimp, chicken and Essence, and toss to coat.  Set aside.

In a Dutch oven over medium heat, heat the oil. 

Add the onions, bell pepper and celery and cook, stirring, until vegetables are soft, 10 minutes. Add the salt and pepper.

Add the garlic, tomatoes, bay leaves, Worcestershire and hot sauces.

Add the rice and gently stir to combine. 

Add the water…

…and the chicken stock cube, and stir until dissolved.

Bring the mixture to a simmer.   Cover and reduce heat to low and cook, until the rice absorbs the liquid and becomes tender, 15 minutes.  

Stir in the shrimp, chicken and sausage.  Cook until the meat is done, about 10 minutes more.  

Turn off the heat and allow the jambalaya to continue to steam 10 minutes before serving.

Stir in the green onions, and sprinkle more on top to garnish.

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