Jambalaya

YOU WILL NEED:

  • One large sauté pan or Dutch oven
  • Cask Iron Skillet (recommended for blackening chicken)
  • Chopped Andouille Sausage
  • Whole peeled Shrimp and/or Crawfish Tails
  • Variegated Bell Peppers
  • Chopped Onions (Vidalia or Spanish)
  • 8oz. Diced Tomatoes (Canned or Fresh)
  • 3-4 Crushed Garlic Cloves
  • Cubed Boneless Chicken Breasts
  • 2 cups Jasmine Rice
  • Bay Leaf
  • 4 tablespoons Oil (recommended: Olive, Grape seed, or Sunflower seed)
  • 4 1/2 cups Chicken Broth

Creating your own Cajun seasoning:

  • Onion powder
  • Oregano
  • Sea salt
  • Coarse-ground black pepper
  • Smoked paprika
  • Dry basil
  • Chili powder
  • Cumin
  • Cayenne pepper
  • Thyme


Half of your mix should be used to season your chicken breasts prior to blackening in your cask iron skillet.

Blackening Boneless Chicken Breast:

Let's get cooking:

Heat 4 tablespoons of oil in a large sauté pan. Once oil is heated through add andouille sausage, bell peppers, and onions. Lower to medium heat and add garlic and Jasmine rice to your andouille sausage and vegetables. Sauté and toss in pan for about 5 minutes, add chicken broth. Make sure all ingredients in your pan is completely covered, if 4 1/2 cups is not enough add more until there is one centimeter (finger tip) of liquid above the ingredients. Add bay leaf and the remainder of your Cajun seasoning. Let contents come to a boil, place on low heat and cover. After 15-17 minute check pan to see if liquid has evaporated and if the rice is tender.
Add shrimp, crawfish, and blackened chicken, let simmer until rice is completely cooked through. Transfer to large serving dish garnish with parsley and serve.