Ingredients for Smoky Cajun Jambalaya
- Andouille Sausages
- Boneless Skinless Chicken Breast Halves
- Peanut Oil
- Cooked Ham
- 2 tablespoons Cajun seasoning (adjust to taste)
- Onion
- Green Bell Pepper
- Celery
- Garlic Cloves
- Cajun Style Stewed Tomatoes
- 2 cups chicken broth
- Worcestershire Sauce
- Hot Sauce
- Cooked Rice
- Green Onion
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Smoky Cajun Jambalaya? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Smoky Cajun Jambalaya
- Heat the vegetable oil in a large Dutch oven over medium-high heat.
- Add the andouille sausage and cook for 3-5 minutes, or until browned, stirring occasionally.
- Add the chicken and cook, stirring constantly, for another 3-5 minutes, until browned.
- Stir in the diced ham and cook until heated through.
- Remove the meat mixture from the Dutch oven, reserving 1 tablespoon of drippings in the pot.
- Return the meat mixture to the Dutch oven.
- Add the Cajun seasoning, green bell pepper, onion, and garlic. Cook for 5 minutes, stirring constantly, until fragrant.
- Stir in the diced tomatoes (undrained), chicken broth, rice, bay leaf, and cayenne pepper (if using).
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked through and the liquid is absorbed.
- Remove from heat and let stand, covered, for 5 minutes.
- Garnish with fresh parsley and serve hot.
Nutrition Information (Approximate per serving)
Sodium
58 g
Sugar
12g
Fat
50g
Carbs
14g
