I love Cajun food! The spicier the better. So one day I was craving red beans and rice, so I went to look up a recipe. That’s when I came across a description of Jambalaya. It sounded way better, plus I like protein and it has 4 different kinds. Since I started making the dish, it has been a huge hit, the presentation is impressive (usually a large tray of rice in a circle with the stew in the middle) and no one guesses that it was one of the easiest dinners to make. Give it a try for a party!
- 15 minutes
- 30 minutes
- 1-2 skinless chicken breasts; cubed
- 1 package of beef sausage or kilbasa, sliced
- 1/2 lb frozen shrimp
- -optional bacon; diced or ham steak cubed, or some type of white fish.
- 2 roma tomatoes, diced
- 1 bunch of green onions, sliced
- 1 green bell pepper diced
- 1 can beef consume
- 1 can french onion
- 1 small can tomato sauce
- 2 tbs. butter
- Creole seasoning (I use Tony Chachere’s)
- 3 cups rice
Follow This Recipe
- Begin by starting rice on the stove. (For making rice see here.)
- In a large stock pot combine remaining ingredients except for shrimp, tabasco and creole seasoning.
- Set pot on the stove and set burner to high or med-high.
- Allow the pot to boil for about 10 minutes, stirring regularly.
- In the meantime, defrost the shrimp per package instructions.
- After 10 minutes the chicken should be white and cooked almost all the way through.
- Reduce heat to medium and add shrimp. Also add tabasco and creole seasoning to taste. Let it simmer until rice is finished.
- If you’ve got a lot of time on your hands and an iron or high quality stock pot you can also put this in the oven with a lid (@350) for a few hours (stir occasionally, but be careful, the pot will be hot!). The crock pot also works, but not as well I think.
- You can usually find creole seasoning at your local grocery store. Add a little at a time till you get used to using it. It’s deliciously spicy but it’s also surprisingly salty. Use it sparingly at first; adding a little at a time as you taste.
- My kids like this best just with the sausage, I have sold it for years as Hot Dog soup and they love it.
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