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.
- 12 large shrimp, peeled and deviened, tail on
- 2 boneless and skinless chicken breasts, cut into 1-inch cubes
- 10 ounces Andouille sausage, cut into 1/2 inch slices
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- 2 teaspoons paprika
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 2 tablespoons olive oil
- 1 Spanish onion, finely diced
- 1/2 green bell pepper, diced
- 1/2 red bell pepper, diced
- 2 teaspoons Sriracha, or your favorite hot sauce
- 2 cups uncooked white rice
- 4 cups chicken stock
- zest of half a lemon
- 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.
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