Seweryn Dominsky
Cajun Jambalaya Delight
Cajun Jambalaya Delight is a flavorful and hearty dish hailing from Louisiana, blending rich, spicy, and savory notes. This one-pot wonder features a combination of meats, vegetables, and rice, making it a go-to comfort food for many. Enjoy a taste of the South with this vibrant, satisfying meal.
Ingredients:
For the protein:
– 1 lb. boneless, skinless chicken breasts, cubed
– 1 lb. andouille sausage, sliced into 1/4-inch rounds
– 1/2 lb. shrimp, peeled and deveined
For the vegetables:
– 1 large onion, finely chopped
– 1 green bell pepper, diced
– 1 red bell pepper, diced
– 2 celery stalks, diced
– 4 cloves garlic, minced
For the spices:
– 1 tsp. paprika
– 1 tsp. dried oregano
– 1/2 tsp. dried thyme
– 1/4 tsp. cayenne pepper (adjust to taste)
– 1 tsp. salt
– 1/2 tsp. black pepper
Other ingredients:
– 1 can (14.5 oz) diced tomatoes, undrained
– 1 cup long-grain rice
– 2 cups chicken broth
– 2 tbsp. olive oil
– 2 bay leaves
– 2 tbsp. chopped fresh parsley (for garnish)
– 2 green onions, sliced (for garnish)
– Lemon wedges (optional)
Instructions:
1. Prepare the protein:
In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of olive oil over medium-high heat. Add the cubed chicken, cooking until browned on all sides, about 5 minutes. Remove the chicken and set aside. Add the sausage to the pot and cook until browned, about 4–5 minutes. Remove and set aside with the chicken. Lastly, add the shrimp and cook until pink, about 2–3 minutes. Remove and set aside.
2. Sauté the vegetables:
In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion, green bell pepper, red bell pepper, and celery. Cook until the vegetables soften, about 7–8 minutes. Add the minced garlic and cook an additional 1–2 minutes until fragrant.
3. Cook the rice and combine:
Stir in the paprika, dried oregano, dried thyme, cayenne pepper, salt, and black pepper. Mix well. Add the diced tomatoes (with juice), chicken broth, and rice. Stir to combine. Add the bay leaves and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let simmer for about 20–25 minutes, or until the rice is tender and has absorbed most of the liquid.
4. Finish the dish:
Gently fold the cooked chicken, sausage, and shrimp back into the pot, ensuring all ingredients are evenly distributed. Cook for an additional 5 minutes, allowing the flavors to meld together.
5. Serve:
Remove the bay leaves. Garnish with fresh parsley and sliced green onions. Serve hot with lemon wedges on the side, if desired. Enjoy your Cajun Jambalaya Delight!
