Jambalaya is a Creole rice dish, influenced by French, Spanish, and West African cuisines. This dish consists of rice, sausage, chicken, tomatoes, and the Holy Trinity (onion, bell pepper, and celery). The addition of tomatoes designates this dish as Creole, as opposed to Cajun, and is sometimes referred to as a “red jambalaya.”
Jambalaya, one pot
- 1 Tbsp vegetable oil
- 1 cup bell pepper chopped
- 1 cup onion chopped
- 2 ribs celery chopped or minced
- 2 cloves garlic minced
- 1/2 lbs chicken breasts (boneless, skinless ) cut into 1" cubes
- 6 oz Andouille sausage sliced
- 1 Tbsp Tomato paste
- 3/4 cups white rice (long grain )
- 1-1/2 cups chicken broth
- 1 cup tomatoes (diced, un-drained)
- 1 Tbsp Cajun Blaze Seasoning, All-Purpose
- 1 bay leaf
- Add oil to a large pot over medium-high eat. When the oil is hot, add the Trinity (onion, bell pepper, celery) and garlic to the pot. Cook until fragrant (about 3 minutes).
- Add the chicken, Andouille, and tomato paste. Stir around the mix with the other ingredients and break up the tomato paste.
- Add the white rice and stir it around until lightly toasted.
- Stir in the chicken broth, diced tomatoes, Cajun Blaze Seasoning, and bay leaf.
- Cover, and cook over low heat for 30-45 minutes (until rice is cooked through and the liquid has been completely absorbed). * Stir every 10 minutes or so to prevent the rice from sticking.
Cajun Blaze Seasoning
The Cajun Blaze Seasoning is available for purchase and can now be enjoyed in the comfort of your home. Our Cajun seasoning is made in Louisiana from all natural ingredients. No MSG or gluten added.