Spicy Jambalaya Recipe
Blackened chicken, creole shrimp, portugese linguiça, bell peppers, onions, cajun cream sauce, rice pilaf
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Ingredients
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Protein
Vegetables
Grains
Sauce
Method
Preparation of Ingredients
- 1
Prepare the Chicken
Season the blackened chicken breasts with salt, black pepper, and a bit of Cajun seasoning. Heat 1 tablespoon of olive oil in a skillet over medium heat and cook the chicken for about 6-7 minutes on each side until fully cooked. Remove from skillet and let rest before slicing.
- 2
Prepare the Shrimp and Sausage
In the same skillet, add another tablespoon of olive oil and sauté the Portuguese linguiça sausage slices for about 3-4 minutes. Then add the Creole shrimp and cook until they turn pink, about 2-3 minutes. Remove from the skillet and set aside.
- 3
Chop the Vegetables
Dice the bell peppers, onion, and mince the garlic cloves. Set aside for cooking.
Cooking the Jambalaya
- 4
- 5
Add Rice and Broth
Stir in the long-grain rice and mix well with the sautéed vegetables. Pour in the chicken broth and add the remaining Cajun seasoning. Bring to a boil, then reduce heat to low and cover. Let it simmer for about 20 minutes until the rice is cooked and absorbs the broth.
- 6
Make the Cajun Cream Sauce
In a small saucepan, heat the heavy cream over low heat. Stir in a pinch of Cajun seasoning, and season with salt and black pepper to taste. Allow to simmer for about 5 minutes, stirring occasionally.
- 7
Combine Everything
Once the rice is cooked, add the sliced blackened chicken, sautéed shrimp, and linguiça back into the skillet. Pour the Cajun cream sauce over the mixture and stir everything together. Cook for an additional 3-5 minutes to heat through.
Serving
- 8
Plate and Serve
Serve the spicy jambalaya hot in bowls, garnished with fresh parsley if desired.
