This recipe has been re-done, re-worked, edited, revised, and re-photographed about a hundred different times since I posted it on July 30, 2012. And it is still my favorite recipe on my website.
It’s good for any occasion and any crowd. There’s a couple components to this dish that round it out and make it so much better than your average jambalaya.
I use the classic “Holy Trinity” mirepoix: onion, celery, and green bell pepper. I’m not a huge fan of green bell pepper so I added some red bell pepper just to make myself happy. Always cook what you like!
The Cajun spice mix is a great every day seasoning that you can store in an airtight container on your spice rack for up to 6 months. {I suggest using it for a dry rub on pork chops or ribs!}
This recipe can also be made into a pasta instead rice. Add shrimp, chicken, spicy pork sausage or whatever you’re feeling like that night. It’s very versatile and you can add or sub any of the ingredients.
This dish has some kick so just be careful about adding spice because you can never take it out! How could it be real Cajun food without some spice anyways?
This may look like a laundry list of ingredients. But the bulk is really making your own Cajun Seasoning that can be stored and used for up to 6 months. With that said all the components in this dish are amazing and well worth the trip to the grocery store.
Cajun Creole Jambalaya
The Cajun spice mix is a great every day seasoning that you can store in an airtight container on your spice rack for up to 6 months. {I suggest using it for a dry rub on pork chops or ribs!} This recipe can also be made into a pasta instead rice. Add shrimp, chicken, spicy pork sausage or whatever you’re feeling like that night. It’s very versatile and you can add or sub any of the ingredients.
Ingredients
- 1 pound Chicken Thighs, boneless skinless
- 1 package Andouille Sausage, sliced thin on a diagonal
- 2 tablespoons Olive Oil
- 1 whole Onion, diced
- 1 whole Red Bell Pepper, diced
- 2 stalks Celery, chopped thin
- 2-3 cloves Garlic, minced or grated
- 1 teaspoon Fresh Thyme, minced {You can used dried.}
- 1 tablespoon Cajun Spice Mix {recipe below}
- 2 tablespoons Tomato Paste
- 2 tablespoons Worcestershire Sauce
- 1 1/2 cups Long Grain Rice
- 1 can (10 ounces) Diced Tomatoes
- 3-1/3 cups Chicken Stock
- 1 bunch Italian Parsley, chopped
- For Cajun Spice Mix
- 3 tablespoons Sweet Paprika
- 1 tablespoon Cayenne Pepper
- 2 tablespoons Kosher Salt
- 2 tablespoons Garlic Powder
- 1 tablespoon Onion Powder
- 1 tablespoon Dried Oregano
- 1 tablespoon Dried Basil
- 1 teaspoon Dried Thyme
- 1 teaspoon Ground Black Pepper
Directions
- Step 1 In a shallow large pan, heat vegetable oil over high heat. Salt the chicken and place the breasts, thighs, and legs skin side down. Sear until the skin is crisp and golden brown, 5 minutes. Turn and cook for another 2 minutes on the other side. Remove chicken to a plate and set aside.
- Step 2 Add the sliced Andouille sausage to the same pan and cook until sausage is crisp and browned. Remove sausage with a slotted spoon onto a plate and set aside. Add the onion to the pan over medium heat and cook for 2 minutes until onion is tender and translucent. Add the red bell pepper and celery, cook until veggies are tender, 3 minutes.
- Step 3 Add the garlic, thyme, spice mix, and tomato paste stir and cook until fragrant, 30 seconds. Deglaze the pan with Worcestershire. Stir and cook until Worcestershire sauce is incorporated. Add the rice and stir in to slightly toast the rice, 1 minute. Add the can of diced tomatoes with juice and stir to combine. Add the chicken stock and stir to combine. Bring chicken stock to a boil. Add the chicken and sausage back to the pan. Reduce heat to a simmer and cover pan. Cook on low for 20 minutes until rice is tender. Garnish with parsley and serve.
- Step 4 For Cajun Spice Mix
- Step 5 Mix all ingredients together. Use throughout the recipe when called for. Store the rest in an airtight container for up to 6 months.
So this recipe seems like a process but I promise it’s worth it and all the flavors together make for an incredible dish. And even better leftovers.
Start by making the cajun mix and storing in an airtight container. This a great seasoning just to have on hand for roasted chicken, I’ve made cajun roasted pumpkin seeds, and even cajun seasoned kale chips.
I love using Andouille sausage in my jambalaya but any good Kielbasa will do.
Slice on the bias and slow render the fat over medium heat to crisp up the sausage.
In the same pan that you saute the sausage and shrimp in, add the veggies and deglaze to pull up all those flavor sucs on the bottom of the pan.
Sucs is a French term for the caramelized bits left in a pan from sauteing and can be released by the process of deglazing. This is all good flavor that you want in your dish.
Add the rice to toast up in the pan and soak up all the flavors in the bottom of the pan.
Add the stock and stir all ingredients together and bring to a simmer then nestle the chicken back into the pan. Cover and cook to jambalaya perfection.
Add the shrimp and the sausage at the end so everything can soak up that flavor goodness.
I’m sure you’ve noticed this recipe doesn’t call for shrimp but like I said above that you can add your favorite proteins to this dish. I sometimes add shrimp and sometimes I leave it out.
You can do 1 of 2 things with the shrimp, you can saute them up in a pan with some butter or you can add the shrimp in at the very end to cook up in the rice. Cover and cook for 2 minutes until the shrimp is pink and cooked through.
This dish is rich and definitely not lacking in flavor. It’s total comfort for fall, winter and spring.
Okay you can make it in summer too.
Savor and Enjoy!
This looks amazingly flavorful and delicious!!
Thanks Christina! It’s a favorite dish around my house :)