This is based on Emeril's recipe for Cajun Jambalaya except I made a few modifications.
- First off, just looking at Emeril's creole seasoning blend recipe, I knew it would be too salty and too spicy for my tastes, so I use a store bought Cajun seasoning instead. (McCormick's Perfect Pinch Cajun)
- Second, the recipe calls for 3/4 cup rice and 3 cups stock and that sounds like soup to me! One of the reviewers suggests making this like a risotto, add a little stock and cook until absorbed, add a little more stock and cook, etc... That works perfectly.
- And next, Dad isn't all up into shrimp (I know, how insane is he!) so I increase the chicken and use less shrimp, which I keep whole. That way Ma and I can find them and Dad can avoid them.
- Lastly, the leftovers are amazing! My recipe makes a lot so we have leftovers to pack in lunches.
- about 1/2 pound Andouille sausages,diced (I used 3 Johnsonville New Orlean's Brand Andouille sausages)
- 1 pound boneless, skinless chicken, cubed (I like thighs)
- 1/2 pound shrimp (optional)
- 2 1/4 teaspoons Cajun seasoning, divided (I used McCormick's)
- About 3 tablespoons oil, divided (I use coconut.)
- 1 medium onion, chopped
- 1 green bell pepper, chopped (I used half red and green)
- 2 ribs celery, chopped
- 1 1/2 cups rice
- 3 tablespoons chopped garlic
- 1 cup chopped tomatoes (1/2 can of diced tomatoes)
- 3 bay leaves
- 2 teaspoons Worcestershire sauce (Lea & Perrins)
- 4 cups (32 oz box) low sodium chicken stock (I used Unsalted Kitchen Basics)
- salt and and hot sauce to taste (I used about 1/2 tsp of each)
In a bowl, combine the chicken and 2 tsp. Cajun seasoning and mix well, massaging the seasoning into the chicken. In another bowl, combine the shrimp and the remaining 1/4 tsp Cajun seasoning and mix well. Yeah, massage that too!
Heat about 1 tablespoon of oil over medium/high heat in a large pot and saute the Andouille sausage until it starts to brown. Transfer to a bowl. Heat a little more oil in the pot and saute the chicken until browned. Transfer to the bowl with the sausage.
Add a little more oil and saute the onion until translucent. Add the peppers and celery and saute about 5 minutes. Add the garlic and rice and saute until the rice begins to toast, about 3 minutes. Add the tomatoes, bay leaves, Worcestershire sauce and 1/2 cup stock. Cook, stirring constantly until most of the liquid is absorbed. Add another 1/2 cup stock and cook, stirring constantly until most of the liquid is absorbed. Continue this until you have used 2 cups of the stock. Add the remaining 2 cups of stock and continue cooking (it should be gently bubbling) stirring frequently until the liquid is absorbed and the rice is tender, about 10 minutes.
Stir in the shrimp and cook about 5 minutes. Stir in the chicken and sausage, cover and remove from the heat. Let set for 5-10 minutes, until the chicken is heated through and the shrimp is cooked. Taste and adjust seasonings, adding salt, hot sauce and more Cajun seasoning, as desired.
Side dish ideas: Salad, bacon fried green beans and Bob's Red Mill GF Cornbread (make it with coconut oil, yum!)
Bacon Fried Green Beans
In a frying pan, cook 4 strips of bacon till crisp. Remove the bacon from the pan. In the bacon grease, saute some (1/8 cup) finely diced onion til tender, add the green beans (about 1 pound) and saute until tender crisp. Stir in 1 tablespoon sugar, 1 tablespoon vinegar and crumbled bacon, simmer a minute. Salt and pepper to taste.