Jammin’ Jambalaya


Happy Mardi Gras Everyone!!

Celebrate with some good New Orleans style Jambalaya 🙂

I was surprised that the hubby was even up for this considering he hates spicy foods and cajun flavors.  When I told him I thought it would be fun to do a themed dinner he was all for it and we were both very impressed with this meal.   Although drew got a little too spice happy and added more to the final product (thus resulting in him drinking a LOT of wine to balance out the heat factor), he really enjoyed this dish.



2 tablespoons canola oil, divided
1 pounds boneless, skinless chicken breasts, cut into bite-size pieces
Kosher salt and freshly ground black pepper
Garlic powder and onion powder (about 1/4 teaspoon each – just a sprinkle)
1/2 medium yellow onion, diced
1/2 bell pepper, diced
1 tablespoon chopped garlic
1/2 tablespoon Cajun seasoning
1/8 teaspoon cayenne pepper
1 cup long grain rice – I used instant white rice for time purposes
2 cups chicken broth
1/2 (14.5-ounce) can diced tomatoes, with about 1/8 cup of juice
1/2 pound shrimp (optional)
1/2 pound chicken sausage (optional)


1. In a large, heavy-bottomed pot over medium-high heat, add 1 tablespoon oil.

2. Season chicken with salt, pepper, and garlic/onion powder.

3. When oil is heated, add the chicken, and brown on both sides, about 10 minutes.

4. Remove the chicken to a plate and cover to keep warm.

5. If cooking sausage and shrimp, you can cook these next. Otherwise, add the remaining tablespoon of oil and the onions, peppers, and garlic and cook until the vegetables are soft, about 5-8 minutes. Next, add the Cajun seasoning, cayenne, salt and pepper, and give it a stir.

6. Add rice, broth, tomatoes, and chicken back to the pot, along with the broth and tomatoes, and season with salt and pepper.

7. Bring to a rapid boil for about 1-2 minutes, then reduce heat to a simmer and cover and remove from heat. Cook until the liquid is absorbed and the rice is tender, about 10 minutes.

** If using regular uncooked white rice, cook for about 30 minutes**

Serving Suggestion:
We drank this with a sweet red wine and no sides since this dish has a LOT going on in it, there’s really no need to serve with anything else!  I had Chicken and Chicken Sausage Jambalaya and Drew had Shrimp and chicken.


ImageThe Chef in the Works


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