If Cajun is your jam, grab a cast-iron skillet or Dutch oven and whip up a batch of this. I have a feeling jambalaya might just earn a spot in your winter meal rotation.
Cajun Jambalaya
3/4 pound chicken, cut to small pieces
3/4 pound andouille sausage, cut into 1/2 inch pieces
2 tablespoons Cajun seasoning
4 tablespoons olive oil
4 tablespoons chopped garlic
1/2 cup chopped onion
1/2 cup chopped bell peppers
1/2 cup chopped celery
2 bay leaves
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce
4 cups chicken stock
1 1/2 cups rice
3/4 pound shrimp (40-50 count is a good size)
Mix chicken and sausage in a bowl with the Cajun seasoning, making certain that the spice is mixed evenly.
In a large skillet, heat the oil and cook the chicken and sausage until lightly browned. Add garlic to the skillet to soften. Add the Cajun holy trinity – onion, bell pepper and celery – and cook until soft.
Add bay leaves, Worcestershire, hot sauce and chicken stock and then bring to a boil. Add rice and reduce heat, cooking covered about 20 minutes, or until rice is tender. Add the shrimp into the pot the last 10 minutes. Season to taste with salt and pepper.
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