Easy Cajun Jambalaya For #SundayDinner

Easy-Jambalaya-Chicken-Shrimp-and-Andouille.jpg

Jambalaya is one of Creole cuisine's greatest creations. It's spicy, hearty, and incredibly flavorful. As with most things, the better ingredients, the better the end result will taste. Certain ingredients are very important to making this an authentic Creole dish. We break these ingredients down below, so you can have the BEST Jambalaya on this side of the Mississippi.

Shrimp

In the Delish kitchen, we prefer our shrimp keep there tails. Why, you ask? They've got TONS of flavor! Without them, you lose some of that classic seafood essence synonymous with Cajun recipes like jambalaya and gumbo. Leave 'em on! And as always, make sure you're buying sustainably—The Monterey Bay Aquarium has an amazing guide that can walk you through purchasing shrimp ethically.

Sausage

This isn't just any sausage, this is THE sausage. Andouille is a staple of Creole cooking, characterized by it's smoky flavor and specific blend of spices. If you can't find Andouille sausage near you, you could start with ground pork and build the usual flavors in. Since andouille is smoked (often twice) you could add a bit of liquid smoke to represent those smoky flavors. I'd recommend starting small with a 1/2 teaspoon and work up from there—that stuff is powerful! In terms of spices, add to taste: cayenne, chili powder, paprika, cumin, and dried oregano. (Or, any combination of those spices, based on what you have!) In recipes like this, the more flavor, the better! So don't be shy with the spices, just keep tasting so you don't overdo it.

Rice

Long grain or bust, people! Other types of rice might get mushy or clump together when cooked in this style, so stick to long grain. Just be sure you're getting the classic kind, not quick cooking. Or else it will be mush. Mush One more note on rice—don't forget to rinse it! I know like it sounds like an unnecessary step (and an unnecessary dirty strainer) it's really important. There are starches on the surface that can cause the rice to clump or cook up gummy. Add your rice to a strainer and rinse until the water runs clear.

Yields: 4 servings

Prep Time: 0 hours 20 mins

Total Time: 0 hours 40 mins

1 tbsp.

extra-virgin olive oil

1 lb.

boneless skinless chicken breasts, cut into 1" pieces

6 oz.

andouille sausage, sliced

(15-oz.) can crushed tomatoes

1 lb.

medium shrimp, peeled and deveined

  • In a large pot over medium heat, heat oil. Add onion and bell peppers and season with salt and pepper. Cook until soft, about 5 minutes, then stir in chicken and season with salt, pepper, and oregano. Cook until the chicken is golden, about 5 minutes, then stir in andouille sausage, garlic, and tomato paste and cook until fragrant, about 1 minute more.
  • Add chicken broth, crushed tomatoes, rice, and Old Bay. Reduce heat to medium low, cover with a tight fitting lid, and cook until the rice is tender and the liquid is almost absorbed, about 20 minutes.
  • Add the shrimp and cook until pink, 3 to 5 minutes.
  • Stir in green onions just before serving.
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Ethan Calabrese

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