Cajun Jambalaya sounds a bit complicated but takes very little effort to put it all together in about 30 minutes and the flavor is fabulous!
We prepare all of our veggies at the beginning of the week when we first purchase them, so they are vacuum-sealed in mason jars cut up already for salads or to throw together meals like this one…
How to Make Cajun Jambalaya
In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well, set it aside and let the flavors marry.
In a large (deep) frying pan heat oil over high heat, then add onion, bell pepper, and celery, saute for three minutes.
Once the veggies are slightly softened and the onions are translucent, add the garlic, tomatoes, bay leaves, Worcestershire and hot sauces.
Stir in the uncooked rice and slowly add broth.
Reduce the heat to medium, cover, and allow the mixture to cook until the rice absorbs the liquid and becomes tender, stirring occasionally. This usually takes about fifteen minutes.
When the rice is just tender add shrimp and chicken mixture, as well as the kielbasa.
Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper, and additional creole seasoning.
Cajun Jambalaya Recipe
You’ll Need:
12 medium shrimp, peeled & deveined
4 ounces raw chicken, diced
1 1/2 tablespoons Copycat emerils Creole Seasoning Mix
2 Tbs vegetable oil
1/4 cup purple onion, diced
2 tablespoons garlic, minced
1/4 cup celery, diced
1/2 cup fresh tomatoes, diced
1/4 cup green bell pepper, diced
3 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon Frank’s hot sauce
3/4 cup rice, uncooked
3 cups chicken stock
1 Kielbasa, sliced
Salt and pepper
- In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well, set it aside and let the flavors marry.
- In a large (deep) frying pan heat oil over high heat, then add onion, pepper, and celery, saute for 3 minutes.
- Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces.
- Stir in the uncooked rice and slowly add broth.
- Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally about 15 minutes.
- When rice is just tender add shrimp and chicken mixture and kielbasa.
- Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper, and Creole seasoning.
Cajun Jambalaya Kit
If you have a vacuum sealer, you can easily make your own jambalaya kits for the freezer. Use the rolls, rather than the precut bags, and create a length that will be sufficient to hold the seasoned chicken and shrimp mixture.
Leave one end open to create an attached bag for the prepared veggies. Seal both ends and write the directions necessary to complete the recipe on the bag.
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Cajun Jambalaya
Ingredients
- 12 medium shrimp peeled and deveined
- 4 ounces raw chicken diced
- 1 ½ tablespoons Creole seasoning
- 2 tablespoons vegetable oil
- ¼ cup purple onion diced
- 2 tablespoons garlic minced
- ¼ cup celery diced
- ½ cup fresh tomatoes diced
- ¼ cup green bell pepper diced
- 3 bay leaves
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- ¾ cup uncooked rice
- 3 cups chicken stock
- 1 kielbasa sliced
- Salt to taste
- Black pepper to taste
Equipment
Instructions
- In a bowl, combine the shrimp, diced chicken, and Creole seasoning. Work the seasoning in well and set aside.
- Heat the oil in a large deep skillet over high heat. Add the onion, bell pepper, and celery and sauté for 3 minutes.
- Add the garlic, tomatoes, bay leaves, Worcestershire sauce, and hot sauce.
- Stir in the uncooked rice and slowly add the chicken stock.
- Reduce the heat to medium, cover, and cook until the rice absorbs the liquid and becomes tender, stirring occasionally, about 15 minutes.
- When the rice is just tender, add the shrimp and chicken mixture along with the sliced kielbasa.
- Cook about 10 minutes more until the meat is done. Season to taste with salt, pepper, and additional Creole seasoning if desired.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Prep time is an estimate based on peeling shrimp, dicing chicken, and chopping vegetables.
Leftovers keep in the refrigerator for 3 to 4 days in an airtight container.
Freeze cooled portions for up to 2 months for best quality.
