Classic Cajun Jambalaya Recipe
Featuring chicken, shrimp and andouille sausage
Cajun jambalaya is the love child of risotto and paella. The creaminess of the rice is similar to that of a well-made risotto, while the shrimp, andouille and chicken combination are reminiscent of paella. Jambalaya is a dish of Spanish and French origins by way of Louisiana. There are two different styles of jambalaya: Creole, the red kind which contains tomatoes and hails from New Orleans, and Cajun which is characteristic of southwest Louisiana and has no tomatoes (the further away you get from New Orleans the less common tomatoes become). Both contain the trifecta of meat, vegetables and rice and are equally delicious.
- Combine the shrimp, chicken and spices in a bowl and mix well. Add salt and pepper.
- In a large saucepan, heat 2 tablespoons of olive oil over high heat and add the onion and peppers. Cook for 3 minutes, until translucent.
- Add minced garlic, bay leaves and Sriracha.
- Stir in rice, then add the broth slowly. Reduce heat to medium-low, cover tightly and cook until rice absorbs liquid and becomes tender, for about 15 minutes. Remove and discard bay leaves.
- When the rice is almost cooked, reduce the heat to low and add the shrimp, chicken, and andouille and cook until meat is done, about 10 minutes more.
- Stir in the lemon zest, season to taste with salt and pepper and serve.
More Southern recipes from Food Republic: