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Spicy Cajun-Style Jambalaya

D'Artagnan | Yield: 4
This quick-cooking, one-pot Jambalaya is satisfying and super easy to make. Tender chicken, shrimp, andouille sausage, and Tasso ham create a hearty meal with layers of flavor and texture.
Spicy Cajun Andouille Sausage and Chicken Jambalaya Recipe | D'Artagnan

Ingredients

  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 12 medium shrimp, peeled and deveined
  • 2 Organic Boneless Skinless Chicken Breasts, cut into 1” pieces
  • Coarse salt & freshly ground black pepper
  • 4 tablespoons olive oil, divided use
  • ½ medium onion, diced
  • 1 medium green bell pepper, seeded and diced
  • 1 medium yellow bell pepper, seeded and diced
  • 2 ribs celery, diced
  • 2 cloves garlic, finely chopped
  • ¼ cup diced Tasso Ham
  • 3 tablespoons tomato paste
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce, we like Cholula
  • 1 cup long grain rice
  • 3 bay leaves
  • 3 cups chicken stock
  • 1 link Andouille Sausage,¼” slices

Preparation

  1. In a small bowl, stir together paprika, garlic powder, onion powder, cayenne, oregano, and thyme. Place the chicken and shrimp into a medium bowl. Add spice mixture, season with salt and pepper. Toss until chicken and shrimp are completely coated with the seasoning.
  2. In a large, heavy pot or Dutch oven, heat half of the olive oil over medium-high flame. Add chicken and shrimp mixture, sauté until just cooked through, about 5 minutes. Remove with a slotted spoon and set aside. Add the rest of the olive oil to the same pot, along with the onion, peppers, and celery; sauté about 3 minutes. Stir in garlic and Tasso; continue to cook about 1 minute more. Add tomato paste, Worcestershire sauce, hot sauce, and rice, stirring to coat well; cook about 2 minutes. Add bay leaves and stir in chicken stock. Bring mixture to a boil then turn the temperature down to just hold a simmer. Cook until rice is just tender, about 15 minutes. Stir in chicken and shrimp mixture and andouille sausage. Cook about 10 minutes more. Taste for seasoning, adding salt and/or pepper, if needed. Serve.