Jambalaya Recipe
Cajun Blackened Chicken, Shrimp, Chorizo Sausage, Seasoned Rice & Mixed Vegetables in a Savory Red Sauce infused with our House IPA.
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Ingredients
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Protein
Rice & Vegetables
Spices & Seasonings
Liquid
Method
Preparation
- 1
Prepare the Chicken
Season the chicken breasts with Cajun seasoning, salt, and black pepper. Heat a skillet over medium-high heat, add a little oil, and blacken the chicken on both sides until cooked through, about 6-7 minutes per side. Once done, remove from skillet and let rest before slicing.
- 2
Cook the Sausage
In the same skillet, add the sliced chorizo sausage and cook until browned and crispy, about 5 minutes. Remove and set aside.
Cooking the Jambalaya
- 3
- 4
Combine Ingredients
Add the rice to the sautéed vegetables and stir for 1-2 minutes to toast the rice. Then, add the diced tomatoes, chicken broth, house IPA, Cajun seasoning, bay leaves, salt, and black pepper. Stir well to combine.
- 5
Simmer
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 20 minutes, or until the rice is cooked and has absorbed the liquid.
- 6
Add Shrimp and Vegetables
Stir in the cooked chorizo, shrimp, and frozen mixed vegetables. Cook for an additional 5-7 minutes until the shrimp are pink and cooked through.
Finishing Touches
- 7
Slice Chicken
While the jambalaya simmers, slice the blackened chicken into strips.
- 8
Serve
Remove the bay leaves, and serve the jambalaya hot, topped with the sliced blackened chicken.