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Cajun Jambalaya
You will see my choices of meats here, but feel free to mix and match; just look for the approximate weight. Always use medium- or long-grain rice, and, if you are using store-bought Cajun or Creole seasonings, you won't need salt -- they are very salty to begin with.
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings: 8 people
Calories: 633 kcal
Course:
Side Dish , Main Course
Cuisine:
Cajun
Ingredients
- 1/4 pound Bacon
- 1 pound skinless duck breasts, diced
- 2 pounds bone-in chicken or pheasant thighs (either skinless or skin-on is fine)
- 2 Onions, chopped
- 3 celery stalks, chopped
- 1 green pepper, chopped
- 5 cloves garlic, minced
- 1 tablespoon tomato paste (optional)
- 2 teaspoons dried oregano
- 2 tablespoons Cajun Seasoning
- 2 quarts chicken or other light stock
- 1/2 pound andouille sausage
- 2 1/2 cups medium- or long-grained rice
- 1/4 cup chopped scallions or chives
- 1/4 cup chopped parsley
Instructions
- In a large Dutch oven or similar pot, fry the bacon over medium heat. When it's crispy, remove and chop. Set aside. Brown the duck and thighs well. Add the onion, celery and green pepper and brown that, too. Let this cook a minute or three, then add the garlic. In some cases, your pot may be too crowded, so if that happens, fish out the thighs for the moment.
- As the vegetables are cooking, use the liquid they release to scrape the browned bits off the bottom of the pot. Let everything cook until you get bits starting to stick again. Add a splash of stock and the tomato paste, along with the oregano and Cajun seasoning. Stir well and let this cook until it starts to stick one more time.
- Stir in the rice and andouille and let this cook for a minute or two. Add in the rest of the stock, stir well, scrape any browned bits off the bottom of the pot and bring to a simmer. Cover the pot, drop the heat to low and let this cook until the rice is done, about 20 minutes.
- Stir in the chives and parsley before serving.
Cup of Yum
Notes
- The use of any tomato in many Cajun recipes is hotly debated; it's one of the things that differentiates Cajun versus Creole cooking. I got the idea of adding a tiny bit of tomato paste in my jambalaya from a friend in Houma, which is in Cajun country, so I went with it here. You can skip the tomato paste if you want.
Nutrition Information
Calories
633kcal
(32%)
Carbohydrates
56g
(19%)
Protein
50g
(100%)
Fat
23g
(35%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
4g
Monounsaturated Fat
9g
Trans Fat
0.1g
Cholesterol
185mg
(62%)
Sodium
564mg
(24%)
Potassium
1018mg
(29%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
1311IU
(26%)
Vitamin C
22mg
(24%)
Calcium
74mg
(7%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 633
% Daily Value*
| Calories | 633kcal | 32% |
| Carbohydrates | 56g | 19% |
| Protein | 50g | 100% |
| Fat | 23g | 35% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 185mg | 62% |
| Sodium | 564mg | 24% |
| Potassium | 1018mg | 22% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1311IU | 26% |
| Vitamin C | 22mg | 24% |
| Calcium | 74mg | 7% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.