Cajun Jambalaya

Cajun Jambalaya

That there jambalaya is what I call comfort food. It’s warm, spicy, filling, and most importantly, delicious. My sister uses this recipe all the time (hi Becca!), and always sends me pictures, making me incredibly jealous. I’m pretty sure it’s one of her favorite things to make, especially when she’s trying to impress. I’ve been wanting to try it for a while, but buying all the ingredients at once (especially the meat and fish) can be pricey for only one meal. As fate would have it, I found a 2 lb. bag of extra large red Argentinian shrimp on sale for $8.99, and almost always have chicken and andouille (so I can makegumbo of course).

Because I was so anxious to dig right in, the bowl I ate was more like a risotto (num), but once it cooled a little bit, the rice absorbed most of the liquid. It made about four servings, so the only thing I would do differently next time is double the recipe!

Cajun Jambalaya


12 medium shrimp, peeled, deveined and chopped
4 ounces chicken, diced

1 tablespoon Creole seasoning, recipe follows

2 tablespoons olive oil

1/4 cup chopped onion

1/4 cup chopped green bell pepper

1/4 cup chopped celery

2 tablespoons chopped garlic

1/2 cup chopped tomatoes

3 bay leaves

1 teaspoon Worcestershire sauce

1 teaspoon hot sauce

3/4 cup rice

3 cups chicken stock

5 ounces Andouille sausage, sliced

Salt and pepper

File powder (optional)


In a medium size bowl combine shrimp, chicken, and Creole seasoning, and work in
seasoning well.

In a large saucepan heat oil overhigh heat with onion,
pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves,
Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce
heat to medium and cook until rice absorbs some of the liquid and becomes tender,
stirring occasionally, about 15 minutes. When rice is just tender add
shrimp and chicken mixture and sausage. Cook until meat is done, about
10 minutes more. Season to taste with salt, pepper and file powder

Emerill’s ESSENCE Creole Seasoning aka “Bayou Blast”


2 1/2 tablespoons paprika
2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme


Combine all ingredients thoroughly.

Yields: 2/3 cup. It’s great on fish or chicken, and you can use it in gumbo as well!

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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