Last week my boyfriend made a delicious Spicy Cajun Jambalaya. He found this recipe online made famous by the one and only Emeril Lagasse. It was so amazingly good that I had to share the recipe with you all! He even brought some out to his parents for them to try and they absolutely loved it! This Spicy Cajun Jambalaya is sure to become a favourite is your household, like it has in ours.
Some of the main ingredients for this recipe have been altered to make a larger batch, but the great thing is, it can be halved or frozen. However, it’s so good you’ll want to share it with your friends and family! 🙂
Spicy Cajun Jambalaya
Spicy Cajun Jambalaya
- 24 medium raw shrimp, peeled & deveined
- 2 small-medium boneless skinless chicken breasts, diced
- 4 tbsp oil (canola, vegetable, olive… whatever you have on hand)
- 1 medium sized onion, chopped
- 3-4 stalks celery, chopped
- 3 bell peppers, chopped (red, yellow, green)
- 2-4 cloves minced garlic (go to your taste)
- 1 can (796 mL) diced tomatoes
- 3 bay leaves
- 1 tbsp Worcestershire sauce
- 1 tbsp hot sauce
- 1 1/2 rice
- 5 cups chicken stock
- 375g Andouille sausage, sliced (regular ham sausage will do, but you’re losing flavour!)
- 3-4 tbsp Creole Seasoning
Emeril’s Essence Seasoning Mix (Bayou Blast Creole)
Yields: ⅔ cup
Combine spices in a bowl and set aside
- 2 1/2 tbsp paprika
- 2 tbsp salt
- 2 tbsp garlic powder
- 1 tbsp black pepper
- 1 tbsp onion powder
- 1 tbsp cayenne pepper
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- In a large bowl, combine chicken, shrimp and Creole Seasoning, mixing well to thoroughly coat the meat with seasoning.
- In a large pot (get a really big one, this filled my dutch oven to the brim, which made stirring REALLY difficult), heat oil over high heat.
- Add onion, celery and bell pepper, saute for about 3 minutes.
- Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces.
- Stir in rice until all the rice is coated, and slowly add broth.
- Reduce heat to medium to cook rice until it starts to become tender and absorb liquid, stirring occasionally. About 15 minutes.
- When rice starts to get tender, add shrimp and chicken mixture and the sausage. Simmer on medium-low heat until meat is cooked through, about 10-15 minutes.
- Season to taste with salt, pepper, Creole seasoning or hot sauce.
- Serve and enjoy!