Cajun Jambalaya
Directions
- 1Slice the Andouille sausage.
- 2Cut the chicken thighs into smaller pieces and season with onion powder, garlic powder, paprika, salt, red chili flakes, and Cajun seasoning. Mix well.
- 3Cook the Andouille sausage in a pan until crispy, then remove from the pan.
- 4Add the seasoned chicken to the same pan and cook until done, then remove from the pan.
- 5In the same pan, add butter, minced garlic, diced bell peppers, celery, and chopped white onion. Sauté until softened.
- 6Add Worcestershire sauce and tomato paste to the vegetables and mix.
- 7Add the uncooked rice to the pan and mix with the vegetable mixture.
- 8Pour in chicken broth mixed with Cajun seasoning.
- 9Reintroduce the cooked sausage and chicken into the pan.
- 10Give everything a mix, cover with a lid, and cook on medium-low heat for 20-30 minutes.
- 11Top with scallions before serving.
Ingredients
- 1 Lb Andouille Sausage
- 1 Minced White Onion
- 5 cloves Garlic
- 2 Bell Peppers
- 2 Celery Stalks
- 2 Tbsp Worcestershire sauce
- 2 Tbsp Tomato Paste
- 2 Tbsp Butter
- 2 Cups Uncooked Jasmine Rice
- 4 Cups Chicken Broth/Water
- 1 Tbsp Creole Seasoning
- 1.5 Lbs Chicken Thighs
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 1 Tsp Paprika
- 1 Pinch Salt
- 0.5 Tsp Red Chili Flakes
- 2 Tsp Cajun Seasoning
- Scallions
Equipment
KnifeCutting boardPanSpatulaMeasuring spoonsMeasuring cupsLid
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