Chef Robert Simon
Jambalaya, One of the most loved Cajun recipes. It features the Holy Trinity of Cajun Cuisine, Sauteed Onions, Bell Peppers and Celery. Our recipe uses our Cajun Seasoning, and has loads of Chicken, Shrimp and Andouille Sausage. It's Good Eatin', I Guarantee!
You will need:
2 chicken breasts
4 chicken thighs (skinless and boneless)
3 links Andouille sausage (can substitute Hot Italian Sausage or Hot Turkey Sausage)
1 ½ lb. Shrimp, sauteed with Cajun Seasoning or cooked shrimp (tail-off 50-70 size) Frozen is fine. Thaw before adding
2 T Olive Oil (extra virgin, none other)
7 cloves fresh garlic minced
1 ½ yellow onions, chopped (4”diameter)
1 large Red Pepper, chopped
1 large Green Pepper, chopped
12 Celery heart stalks, chopped
½ t Sea Salt
2 14 ½ oz. cans Italian stewed tomatoes, sliced (low salt if available)
2 chicken Bouillon cubes in 4 oz. hot water or equivalent broth (low sodium)
5 T Chef of the Future’s Cajun Seasoning
Mince Garlic and set aside.
Coarsely chop vegetables and set aside.
Slice chicken breasts to halve the thickness. Shake on 2 Tablespoons of the Cajun seasoning on each side of all the chicken, Spray with cooking spray. Grill chicken, Shrimp and Sausage (chicken 1 ½ minutes each side or until juices run clear). Let cool. Slice chicken into 1 1/2 inch pieces. Slice sausage into 3/8” slices. Set aside.
Heat the Olive Oil on medium high heat in a large saucepan and sauté garlic until translucent. Add all the vegetables, add the salt and cook until translucent stirring frequently.
Transfer to a large stew pot or Crockpot. Add Grilled Chicken, Sausage and Shrimp, the stewed tomatoes and the bouillon.
Add remaining 3 T of NYACS. Stir to blend. Cover and simmer on low heat for 2 hours in a stew pot or 3 hours in a Crockpot on high.
Serve over rice. We prefer Basmati. For some extra flavor, add a tsp of Cajun seasoning to the water before adding the rice.
A Chef of the Future Original Recipe
compare to McCormick, Grill Mates, Old Bay, Zatarain's, Zatarain, Weber Seasonings, Slap Ya Mama, Tony Chachere, any BBQ Dry Rub
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