This classic Cajun jambalaya features tender chicken, smoky andouille sausage, and succulent shrimp cooked with aromatic vegetables and spices for a hearty, comforting one-pot dish.
Ingredients extracted via AI
3 PL paprika2 PL kosher salt2 PL garlic powder1 PL onion powder1 PL dried oregano1 PL dried thyme1 PL cayenne pepper1 PL black pepper2 celery2 ks bell pepper1 ks onion4 strúčiky garlic311 g andouille sausage454 g chicken2 PL olive oil0.5 ČL red chili flakes1.5 Šálka long-grain white basmati rice1 ks bay leaf425 g crushed tomatoes720 ml low-sodium chicken broth454 g large shrimpgreen onionfresh parsley
Procedure generated via AI
Make homemade Cajun seasoning by combining 3 tablespoons paprika, 2 tablespoons kosher salt, 2 tablespoons garlic powder, 1 tablespoon onion powder, 1 tablespoon dried oregano, 1 tablespoon dried thyme, 1 tablespoon cayenne pepper, and 1 tablespoon black pepper in a bowl.
Dice 2 celery stalks, 2 bell peppers, and 1 large onion into small pieces and place them in a bowl.
Smash 4 garlic cloves with a knife to peel and set aside.
Slice 310 g (11 oz) of andouille sausage into rounds and set in a separate bowl.
Cut 450 g (1 lb) of chicken into small pieces. Season with 1 tablespoon of the homemade Cajun seasoning and mix well by hand.
Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the chicken pieces and sauté until golden brown and cooked through, then transfer them to a plate.
If needed, add another tablespoon of oil to the pot. Add the sausage slices in a single layer and cook until golden on both sides. Remove and place with the chicken.
Add the diced celery, bell peppers, and onions to the pot. Sauté for 4-5 minutes until softened.
Stir in the minced garlic, ½ teaspoon red chili flakes, and 1 tablespoon Cajun seasoning. Cook while stirring for about 30 seconds.
Add 1½ cups rinsed long-grain basmati rice and stir for 1 minute to coat the rice with the seasoned vegetables.