Jambalaya

Jambalaya is a Cajun/ Creole dish that has many similarities to Spanish paella, it can contain a variety of proteins, chicken, sausage, ham, shrimp or combinations of any of them. As is the case with most Cajun dishes, this begins with the holy trinity, onions, bell peppers and celery. This is the Cajun equivalent of the French mirepoix.

This recipe calls for chicken breast, but I prefer chicken thigh or bone-in chicken for the extra flavor and richness that comes from the bones. Rice is usually in the dish, but if you prefer you can serve it on the side.

I have kept this very mild, feel free to use as much cayenne pepper as you like

Jambalaya

1 onion large dices

1 red bell pepper, large dice

1 green bell pepper, large dice

2 stalks celery diced

2 cloves garlic crushed

1 large carrot, split lengthways

1 lb chicken breast cut up

1 lb smoked sausage

8 oz chicken stock

1 oz lemon juice

28 oz can whole tomatoes

1 tsp chili powder

1 tsp thyme leaf

bay leaf

rice

Directions

Heat a small amount of oil in a large pot heat heat.

Sweat the onions, peppers bay leaf and celery, when the onion start to become translucent add the garlic, sausage, chili powder, thyme and carrots

Then add the chicken and cook until the chicken starts to turn color.

Pour in the chicken stock and bring to a simmer.

When it starts to simmer, add the tomatoes and lemon juice.

Simmer for 5 minutes

option

At this point add 1 cup uncooked rice, or cook rice to and serve the jambalaya over the top of the rice