Jambalaya… crawfish pie… filet’ gumbo…With Fat Tuesday right around the corner I can think of no better time to share with y’all my recipe for Cajun jambalaya. One of the great things about this classic New Orleans dish is that everything goes in one pot. It is really easy to make and can even be prepared in the slow cooker. As they say in New Orleans: “laissez les bons temps rouler” or for the rest of us “let the good times roll”. Happy Mardi Gras y’all.
- 1 pound of shrimp, peeled, deveined and chopped
- 2 1/2 pounds boneless skinless chicken, leg parts cooked & chopped
- 1 tablespoon Tony Chachere Creole Seasoning, see below
- 2 tablespoons olive oil
- 2 large onion, chopped
- 1 green bell pepper, chopped
- 1 stalk celery, chopped
- 1 tablespoon chopped garlic
- 2 cans (14.5oz) stewed tomatoes, drained
- 3 bay leaves
- 1 teaspoon Worcestershire sauce
- Pinch of Cayenne pepper, to taste
- 1 cup rice
- 3 cups chicken stock
- 2 pounds Andouille sausage, sliced
- Salt and pepper, to taste
- In a large saucepan over medium heat add the oil, onion, bell pepper, and celery. Cook until soft.
- Stir in tomatoes, garlic, chicken, sausage, Tony’s, Worcestershire, cayenne, salt and pepper.
- Stir in rice, chicken stock, and shrimp. Cover and continue to cook until rice is cooked tender.
Tony Chachere’s Original Creole Seasoning 8 Oz (Pack of 2)