Cajun Jambalaya

Courtesy of Lynn, our Louisiana native, comes this family recipe that we make every year for Mardi Gras.

Ingredients

  • 2 boxes Zatarain’s Jambalaya Mix (rice and spices)
  • 2 cans diced tomatoes
  • 1/4 cup ketchup
  • Hot sauce
  • Worchester sauce
  • 3.5 cups water
  • 1.5 pounds sausage (I recommend Uli’s Cajun Chicken Andouille)
  • 1 pound shelled jumbo shrimp
  • 1 pound boneless chicken
  • 3 bell peppers
  • 5 cloves garlic
  • Italian seasoning
  • Lemon pepper

Directions

  1. Marinade the chicken in apple cider vinegar and sriracha for a few hours.
  2. Grill the peppers, sausages and chicken until they have nice scorch marks
  3. Slice the sausages into thick pieces
  4. Cut the peppers and chicken into thick cubes
  5. Boil the water in a dutch oven
  6. Add tomatoes and their juice, Zatarain’s rice and seasoning packs, garlic, Italian seasoning, and bell peppers. Stir, return to a boil, cover pot, reduce heat and simmer until rice is at the desired texture. The water should almost completely cook out and leave the rice moist but not wet
  7. Add shrimp, stir well and simmer until the shrimp turn white (should just take a few minutes).