Cajun Jambalaya is one of my favorites. Cajun Jambalaya is different from Creole as it tends to not have tomatoes or seafood–basically just meat and more meat.
I love Jambalaya and honestly after trying this wondered why I do not make it enough.
With Mardi Gras right around the corner I remember my parents cooking hearty meals for us to take on the parade routes and also to have once we got home. This recipe is perfect to have any day.
Y’all know how much I love D’Artagnan Foods and a big thank you for them for sending me their delicious andouille sausage, tasso ham and chicken confit leg. All these delicious meats, went into the making of this popular Cajun rice dish.
The great thing about Jambalaya is that you can add a lot of different ingredients and make it your own. I wanted something different, because I would always put seafood in everything. So, here is a recipe for a classic meaty rice dish with all the right flavors.
- 1 cup bacon chopped
- 2 links of Andouille sausage sliced
- ½ cup Tasso, diced diced
- ½ cup onions diced
- ½ cup green bell pepper diced
- ½ cup celery diced
- 4 cloves garlic minced
- 2 pounds chicken thighs, diced cut in half or shredded
- 1 ½ cups of rice
- 1 tablespoon granulated garlic
- 1 teaspoon celery salt
- 2 bay leaves
- 1 ½ teaspoon Creole seasoning
- ½ teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 ½ teaspoon smoked paprika
- 2 teaspoons kosher salt
- 1 ½ teaspoon Worcestershire sauce
- 2 ½ cups chicken stock
- 1 bunch of green onions, sliced chopped
In a heavy bottom cast iron pot, add bacon and cook for 5-6 minutes, until lightly browned and fat rendered out. Add in the andouille and tasso and cook for another 5-6 minutes, making sure to get a nice color on the meat. Add chicken thighs and cook for another 5-6 minutes. Add the onions and cook, stirring frequently, until softened, about 5 minutes. Add in the bell pepper, celery and garlic and cook for 5 minutes.
Stir in the rice, granulated garlic, celery salt, bay leaves, creole seasoning, cayenne pepper, thyme, smoked paprika and salt. Toast spices for 3 mintues. Add in stock and bring to a boil over high heat. Reduce the heat to low, cover and simmer until the rice is tender, about 20 mintues. Fold in the scallions and serve.