Cajun Jambalaya
User Reviews
4.9
24 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
45 mins
-
Total Time
1 hr 5 mins
-
Servings
8 people
-
Calories
633 kcal
-
Course
Side Dish, Main Course
-
Cuisine
Cajun
Cajun Jambalaya
Report
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.
Share:
Ingredients
- 1/4 pound Bacon
- 1 pound duck breast skinless, diced
- 2 pounds chicken thigh either skinless or skin-on is fine, bone-in or pheasant thigh
- 2 onion chopped
- 3 celery chopped
- 1 green pepper chopped
- 5 cloves garlic minced
- 1 tablespoon tomato paste (optional)
- 2 teaspoons oregano dried
- 2 tablespoons Cajun seasoning
- 2 quarts chicken stock or other light stock
- 1/2 pound andouille sausage
- 2 1/2 cups medium-grain rice or long-grained rice
- 1/4 cup scallion or chives, chopped
- 1/4 cup parsley chopped
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.
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
Show Details
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%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 633 kcal
% 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.
Genuine Reviews
User Reviews
Overall Rating
4.9
24 reviews
Excellent
Other Recipes
You'll Also Love
