39/52: Shrimp, Chicken and Sausage Cajun Jambalya

Lately my favorite dishes seem to be the ones we re-create from a really good restaurant meal. The other day we were out and about and stopped into a restaurant for lunch. I ordered some disappointing buffalo chicken pizza {who puts BBQ sauce on a buffalo chicken pizza?! Wth?}, but my husband ordered some delicious jambalaya. I was honestly surprised because we were at a regular restaurant, but the jambalaya was surprisingly yummy! He decided we had to re-create it. After much searching we settled on a base recipe and altered it to our likings. I think the results were perfect. Next time we might try to develop the flavors a little differently, such as with smoked paprika. The thing I love about this dish is you can totally play around with the flavors and get a different result every time. A totally easy dish, and one that screamed comfort food! I’d even venture to say that it was better than the restaurant version. Yum!

Mmm… shrimp, chicken and sausage?! Yum.

Shrimp, Chicken and Sausage Cajun Jambalaya

Ingredients:

2 tsp olive oil
1 boneless, skinless chicken breast cut into pieces
8 ounces polska kielbasa or andouille sausage
15 small-medium shrimp
1 onion, diced
1 red pepper, diced
1/2 cup diced celery
1 can diced tomatoes, drained
2 T chopped garlic
1/2 tsp cayenne pepper
3/4 tsp onion powder
1/2 tsp garlic powder
1/2 T paprika
salt and pepper to taste
2 cups uncooked white rice
4 cups chicken stock
3 bay leaves
2 tsp Worcestershire sauce
1 tsp hot sauce

Directions:

1. Heat oil in a large pot over medium heat. Saute chicken and kielbasa until lightly browned, about 5 minutes.

2. Stir in onion, bell pepper, celery, tomato and garlic. Season with cayenne, onion powder, paprika, salt and pepper to taste {the measurements here are just an estimate. We tend to season things like this with a lot of onion and garlic powder for extra flavor}. Cook for 5 minutes, or until onion is tender and translucent.

3. Add rice, then stir in chicken stock and bay leaves. Bring to a boil , reduce heat, cover and simmer for 20 minutes or until rice is tender.

4. Stir in Worcestershire sauce and hot pepper sauce and simmer for another few minutes.

5. Add shrimp. {We couldn’t find any good fresh shrimp so we used frozen already cooked shrimp. If you are using fresh shrimp, cook in the mixture until done. If using frozen just add them with enough time for them to warm up}

Source and recipe: Adapted from All Recipes.

Have an awesome weekend!

Advertisements

One thought on “39/52: Shrimp, Chicken and Sausage Cajun Jambalya

  1. My husband would LOVE this recipe! I think maybe I’ll surprise him with it on a date night soon. I have no doubt it was better than the restaurant version. 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s