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 (yummy and oh-so-unhealthy these foods may be).  I decided 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

  • 4 tablespoons olive oil
  • 300 grams Spanish/chorizo sausages (you may use any other smoked sausage of choice)
  • 24 medium shrimp, peeled, deveined and chopped
  • 250 grams chicken, diced
  • 2 tablespoons Essence, recipe follows
  • 2014-08-07 19.11.271/2 onion, roughly chopped
  • 1/2 green bell pepper, roughly chopped
  • 1/2 cup celery, roughly chopped (about 2-3 stalks)
  • 4 tablespoons chopped garlic
  • 1 large tomato, chopped
  • 6 bay leaves
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons hot sauce
  • 2 cups long grain basmathi rice, rinsed and soaked in water for 30 minutes
  • 1 1/2 chicken stock cubes, diluted in 3 cups water (adjust the amount of water depending on the type of rice you are using)
  • Salt and pepper

Directions

In a Dutch oven over medium high heat, heat 1 tablespoon of the olive oil and brown the sausages until firm enough to be sliced.  Reserve the grease for later use.  Slice the sausages diagonally.

2014-08-07 19.23.38

In a bowl combine shrimp, chicken and Essence, and work in the seasoning well.

In the same Dutch oven, heat the remaining 3 tablespoons olive oil with the reserved sausage grease over high heat and cook the onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth.

2014-08-07 19.31.59

Reduce heat to medium and cook, until the rice absorbs the liquid and becomes tender, about 15 minutes.  When rice is just tender, stir in the shrimp, chicken mixture and sausage.  Cook until the meat is done, about 10 minutes more.  Season to taste with salt, pepper and Essence.  I personally just added a bit of black pepper, with no other adjustments.

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