Recipe by Robyn's Cookin'
Even though I'm a born-and-raised Arizonan, both of my grandparents are from southern Louisiana. As a result, I grew up eating a lot of good, homecooked Cajun food!! This isn't a family recipe, but it rivals any I've had. (It's a combination of several recipes I found online.) I find myself craving it once every couple of weeks...luckily my boyfriend loves it too! :-) This can be made with 2 pounds of chicken, or 1 lb chicken + 1 lb smoked sausage. The chicken / shrimp is our favorite way to make it, and the chicken / smoked sausage is a close second.
Top Review by Tunnia
Thanks for a tasty jambalaya recipe that is quick and easy enough for a weeknight! I substituted a can of Rotel for the tomatoes because it's what I had on hand and omitted the hot sauce because the spice in the Rotel was enough. I also tossed in about 6 ounces of cubed ham that I had leftover from another recipe. Otherwise I followed the recipe as written. It turned out great and I will be making this recipe again.
- 1 cup uncooked rice
- 1 lb boneless skinless chicken breast, cubed
- 1 lb shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 bell pepper, chopped
- 2 stalks celery, diced
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 1 (14 1/2 ounce) can diced tomatoes
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon basil
- 1 1⁄2 teaspoons cajun seasoning (I use Tony Chachere's creole seasoning)
- 1⁄4 teaspoon cayenne
- 1⁄4 teaspoon black pepper
- 1 teaspoon hot pepper sauce
- 1 bay leaf
Directions See How It's Made
- Cook rice according to package directions (I cook it in chicken broth for more flavor).
- Meanwhile, heat the olive oil in a stock pot over medium-high heat.
- Cook the onions, bell pepper, celery, and garlic until tender.
- Add the meat and sauté until cooked.
- Stir in the tomatoes, seasonings, and cooked rice.
- Cover and cook until heated through.