Mark’s Cajun Jambalaya
Equipment
- stovetop Dutch oven
Ingredients
- 1 link andouille sausage
- 1 lb diced chicken
- shrimp (however much you want)
- 1 onion
- 1 green bell pepper
- 3-4 stalks celery
- cloves garlic (to taste)
- 14.5 oz can diced tomatoes
- 1 tbsp tomato paste
- 1/2 tsp hot sauce
- 2 cups chicken broth
- 2 bay leaves
- green onion as garnish
- parsley as garnish
Instructions
- Make Cajun spice mix.
- It's preferable to do all cooking in a Dutch oven pot on the stove.
- Cook 1 link of andouille sausage.
- Remove sausage from pan, then cook diced chicken, seasoning it with Cajun spice mix, salt, and pepper.
- Remove chicken from pan, then cook shrimp, seasoning it with Cajun spice mix, salt, and pepper.
- Remove shrimp from pan, then cook onion, bell pepper, celery, and garlic (should be two parts onion, one part pepper, and one part celery, all diced).
- Add chicken, sausage, and shrimp back to pan.
- Add diced tomatoes, tomato paste, hot sauce, chicken broth, bay leaves, and more Cajun spice mix (to taste, take a spoon and taste the broth).
- Cook covered (medium high ish) for 20ish minutes.
- Top with green onion (and parsley if you like).
Cajun Spice
Ingredients
- 2 tsp garlic powder
- 2.5 tsp paprika
- 1 tsp onion powder
- 1 tsp cayenne pepper
- 1.25 tsp oregano
- 1.25 tsp thyme
Instructions
- Mix all spices together.