Cajun Sausage & Chicken Jambalaya

MK Library's

Cajun Sausage & Chicken Jambalaya

Yield

8 servings

prep Time

30 minutes

This jambalaya recipe draws on both Cajun and Creole cuisines, featuring an array of traditional aromatic spices and juicy Cajun sausage in a tomato sauce.

Sweet Onion

Bell Pepper

Celery

Cajun Sausage

Ingredients

Radish
Carrot
Persimmon
Artichoke
Carrot

Chicken Breast

White Rice

Tomatoes

‘The trinity’ veggies according to Cajun and Creole chefs are green bell pepper, onion, and celery. Herbs and spices you might find in a hybrid Cajun/Creole meal include garlic, paprika, thyme, file (ground sassafras leaves), parsley, and green onion.

Spices

Cajun/ Creole

1

Chop the onions, celery, and bell pepper in 1/8 to 1/4 inch pieces. Heat olive oil in a sauté pan.

Prep work

2

Sauté onions and pressed garlic until onions begin to turn translucent.

Sauté onions and garlic

3

Add the celery and bell peppers to the sauté pan. Stir occasionally until bell peppers begin to soften.

Add the veggies

4

Cut chicken and sausage into bite-sized pieces. Rinse rice thoroughly using a fine mesh strainer.

Slice the meat

5

Add rice into the sauté pan, followed by the chicken broth, spices, and tomato sauce.

Add the rest of the ingredients

6

Add in the chicken and sausage. Stir to ensure all ingredients are evenly distributed.

Add the meat

7

Cover with a lid and place in the oven for 1 hour 15 minutes, stirring about halfway through.

Cover and bake

Remove from the oven, stir, and enjoy! 

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