This Classic Cajun Jambalaya has all the wonderful flavors of the deep South. Slightly smokey and spicy, with chicken, shrimp, and spicy Andouille sausage. Southern comfort food at its best.
- 12 large shrimp, peeled and deveined with tails on
- 2 boneless/skinless chicken breasts cut into bite size pieces
- 10 ounces Andouille sausage, cut into 1/2 inch slices
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- 2 teaspoons paprika
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 1/2 teaspoon pepper
- 3/4 teaspoon salt
- 2 tablespoons olive oil
- 1 yellow onion, finely diced
- 1/2 green bell pepper, diced
- 1/2 red bell pepper, diced
- 2 teaspoons Sriracha, or other hot sauce
- 1 bay leaf
- 2 teaspoons minced garlic
- 2 habanero peppers, whole
- 2 cups uncooked instant white rice
- 4 cups chicken broth
- Combine the shrimp, chicken, sausage, spices, salt and pepper in a large bowl and mix well to thoroughly coat the meat with the spices. Set aside.
- Heat the olive oil in a large skillet over medium heat. Add the onion and peppers and cook for about 5 minutes until tender and onions are translucent. Add the Sriracha, bay leaf, minced garlic and habanero peppers.
- While stirring, add the rice. Slowly add the broth. Bring mixture to a boil while stirring frequently. Reduce heat to medium low. Cover with a lid and simmer until the rice has become almost tender and has absorbed most of the liquid, about 10 minutes. Remove and discard bay leaf and habanero peppers.
- Add the meat mixture and cook over medium low heat until the meat is done, about 10 minutes.
- Serve hot. Refrigerate leftovers.
- Serving Size: 6