Jambalaya Recipe · Tribal University

Jambalaya Recipe

Here’s a little recipe for jambalaya, one of the classic Cajun dishes you can make using ENAK Seasonings Cajun Heat.

For a cleaner, lower calorie version replace the sausage with shrimp and cook the trinity in a little olive oil.

Ingredients

3 stalks celery

1 bell pepper

1 onion

4 cloves garlic

4-6 chicken thighs

1-2 lbs andouille sausage

4 C rice

4 C chicken broth

1 can crushed tomatoes

Cajun Heat seasoning

Sugar

Steps

Cook the chicken thighs in a pan, in the oven, or by boiling
While thighs are cooking, chop the celery, onion, and bell pepper. Set aside in a bowl. In Cajun cooking this combination is called the trinity.
Chop the cloves of garlic.
Slice the sausage and brown in the large pot you will use to cook the jambalaya.
Remove the sausage, leaving the fat in the pot. Add the trinity and cook on medium low heat until softened - about five minutes.
Slice/chop/shred the chicken and add to the trinity. Add the crushed tomatoes, garlic, and the sausage. Stir together.
Add 2 tbsp sugar.
Add Cajun Heat seasoning to taste. I recommend at least 2 tbsp and up to ¼ C.
Mix together, then add the rice and stir for a minute.
Add the chicken broth, stir, and bring to a gentle boil.
Reduce heat to low and cook for about 30 minutes, or until rice is fully cooked.
Plate and enjoy!

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Jambalaya Recipe

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