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This dish is inexpensive and delicious along with very filling. Just the type of dish you might be served if invited to a Cajun dinner.
This dish might not be considered true Cajun. But it’s a darned good simulation at the least.
One thing about Cajun cooking that I know for sure. They made the best of what they had available. In that sense most anything goes in my kitchen.
Cajun Style Chicken & Sausage Jambalaya
Ingredients
1 lb boneless skinless chicken breast, cubed
1 (14 ounce) package loop sausage beef kielbasa, sliced
1 green bell pepper, diced
1 yellow onion, chopped
3 large celery ribs, chopped
3 garlic cloves, minced
1 bunch scallion, chopped
1 (32 ounce) can diced tomatoes, with juices
1 (15 ounce) can chicken broth
1 1⁄4 cups long grain rice
1 tablespoon Worcestershire sauce
2 bay leaves
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried sage
1 teaspoon paprika
1 tablespoon tony chachere’s creole seasoning
1 teaspoon salt
cracked black pepper
Directions
Cook sliced sausage over medium high heat in a 6 quart stock pot until slightly browned, about 5 minutes.
Add bell pepper, onion, celery, garlic and scallions and cook until softened but not translucent, about 4 minutes.
Add cubed chicken breast and Worcestershire sauce and cook just until you can no longer see pink.
Add the bay leaves, basil, oregano, sage, paprika, Tony Chachere’s, salt, black pepper, tomatoes and chicken broth.
Bring to a boil over medium high heat. Add rice, bring back up to a boil. Boil for 1 minute.
Cover reduce heat to low, simmer for 30 minutes. The jambalaya should still be wet, but not soupy.
Ladle into bowls and serve up with some crusty French bread!
Enjoy!
Other recipes you might like.
Creamy Cajun Chicken Pasta
Slow Cooker Enchiladas
Cracker Barrel Copycat Chicken and Dumplings