Cajun Jambalaya

This recipe is Evan’s creation, but it turned out super yummy so I had to share. He left out the jalapenos so I could actually eat it this time!

Cajun Jambalaya

Prep time: 20 minutes         Cook time: 30 minutes

2 tbsp Olive Oil
2 cloves garlic, minced
2 bay leaves
2 tbsp Creole/Cajun seasoning (paprika, salt, garlic powder, onion powder, black pepper, cayenne pepper
½ tsp thyme
3 stalks of celery, diced
1 medium onion, diced
1 green pepper, diced
½ 15oz can of diced tomatoes
¾ 15oz can of black beans
1¼ cup raw brown rice
2 cups chicken or beef broth
1 medium/large chicken breast, cubed
½ lb Andouille/Smoked sausage, sliced
1 tsp worcestershire sauce (optional)
1 tsp hot sauce (optional)

Heat oil in a large skillet over medium heat and add onion, pepper, celery, and garlic for 5 minutes. In a bowl mix diced chicken with Creole/Cajun seasoning. Once mixed, cook chicken and sausage in a separate skillet. After the 5 minutes, add diced tomatoes, bay leaves, thyme, worcestershire and hot sauces to the onion/pepper/celery mix and cook for another 5 minutes. Stir in broth and bring to boil. Once boiling, stir in rice, cover and simmer for 15 minutes, stirring occasionally. Once liquid is absorbed and rice is cooked, dump in the chicken and sausage mixture and the black beans and simmer for another 5 minutes.

 

Photo credit: A Bird in the Kitchen