Cajun Jambalaya

Here’s Ashlee’s favorite summer recipe from our latest edition of Bloggers’ Bites!

My favorite summer recipe is cajun jambalaya. This recipe reminds me of the meal my family makes when we spend August in Martha’s Vineyard. The delicious, southern specialty calls for shrimp, chicken, andouille sausage, brown rice, bell peppers, tomatoes and a lot of seasoning. I prefer to season my jambalaya with creole seasoning and cayenne pepper to add some kick! The cajun entree is the perfect meal for a Sunday dinner.

Cajun Jambalaya
Cook time= 45 minutes

Ingredients:
12 jumbo shrimp, peeled, deveined and chopped
4 ounces chicken, diced
2 tablespoon creole seasoning
2 tablespoons olive oil
1/4 cup onion, chopped
1/4 cup green bell pepper, chopped
1/4 cup celery, chopped
1 garlic clove, chopped
1/2 cup tomato, chopped
3 bay leaves
1 teaspoon cayenne pepper
1 teaspoon Mrs. Dash seasoning
1 cup rice
3 cups chicken stock
5 ounces andouille sausages, sliced
1 teaspoon salt
1 teaspoon black pepper

Directions:
1. In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. Set aside.
2. In a large pot heat oil over medium-high heat. Add the onion, pepper and celery. Cook for about 3 minutes.
3. Add garlic, tomatoes, bay leaves, Mrs. Dash, cayenne pepper and hot sauce. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes.
4. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.

–Ashlee Burris