Cajun Chicken and Pork Jambalaya with Sausage
The Cajun recipe I'm bringing you today is almost as important in my home state as GUMBO! Jambalaya is a spicy rice dish that you might pronounce wrong if you aren't from here, but you will never forget it's fun and flavor. My Cajun Chicken and Pork Jambalaya with Sausage is hearty, seasoned well, and perfect for the Winter months. (Actually, it's great any time of year with a variety of sides. Like a side salad in the Summer and roasted Brussel sprouts for the Fall.) Pieces of tender chicken and pork are slow cooked and simmered with rice and spices until it becomes creamy. And don't forget about the pieces of that spicy Andouille sausage sprinkled in the mix as well. There's a reason it's a favorite in our part of the country. It's because it's GOOD!
Equipment
- 1 large pot
Ingredients
- 1 lb. Andouille Sausage
- 1 20 oz. bag of frozen bell pepper and onion blend
- 2 lbs. boneless skinless chicken thighs
- 2 lbs. pork butt
- 1 stick of butter
- 2 tablespoons garlic powder
- 6 Bay leaves
- 2 yellow onions diced
- 3 stalks of celery diced
- 3 tablespoons avocado oil or olive oil for extra rich flavor, use bacon drippings instead
- 2 bunches of green onions diced whites and greens separated
- 4 cups white rice
- 6 cups chicken stock
- 1/2 teaspoon ground thyme
- 1 tablespoon Tony's Cajun Seasoning
- 1 teaspoon black pepper
- Louisiana Hot sauce to taste very important in the final flavor
Instructions
- First, chop all of your meats into bite sized chunks and dice all of your vegetables.
- Second, take a large pot and put the avocado oil in it on medium-high heat.
- Third, add the andouille sausage to the pot and sauté until it begins to brown. Then take it out of the pot and set aside.
- Next, add the stick of butter to the pot and let it melt. Then begin adding the cubed chicken and pork in batches. (It took me four batches.) You don't want to overcrowd the pot. If at all possible, you are trying to develop some color on the pieces of meat.
- Once all of the meat has been added to the pot and possibly browned, remove, and set aside.
- Then, add the diced yellow onion, the whites of the green onions, and the garlic to the pot and stir.
- Cook the onions for a few minutes until they become translucent.
- Add the cubes of pork and chicken and the sausage back to the pot with the onions and garlic and mix well.
- Then, add the frozen bag of peppers and onions and fresh diced celery to the pot and stir.
- Next, add the rice and mix well.
- Then, add the chicken stock, thyme, Tony's, pepper, and Bay leaves and stir well to incorporate and make sure that nothing is sticking to the bottom of the pot.
- Bring the pot to a rolling boil and then reduce to a simmer.
- Cover the jambalaya with a lid and cook for 30 minutes.
- After the jambalaya has simmered for 30 minutes covered, remove the lid and add a generous amount of the hot sauce and the green onions.
- Finally, serve immediately with a crusty piece of French bread and your favorite side for a complete meal!
Video
Notes
What are the Macros for Cajun Chicken and Pork Jambalaya with Sausage?
Makes 20 servings (Nutritional information below is for 1 serving = 1 cup)
Calories - 472
Protein – 28 grams
Carbs – 35 grams (net)
Fat – 24 grams