Recipe

Scooters Amazing Cajun Jambalaya Recipe

	Scooterk / All my dishes 2 years, 4 months ago This Creole/Cajun version dish is directly from New Orleans, and will please anybody looking for a good creole Dish that fills the belly!! Prep:45m Cook:120m Servings:12	Scooterk
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Ingredients

6-8 boneless skinless chicken breasts

1-2 lbs Andouille sausage

1 package cubbed ham chunks (1 lb.)

2-3 center cut pork loin

box of Uncle Ben's Red Beans and Rice

2 of ea of following: Green peppers, Red pepper,s Orange Peppers, and Yellow Peppers.

2 bunches of Green onions

1/2 cup chopped garlic

1/2 cup Cajun Seasoning

1/2 cup mild chili powder

Garlic Salt

black pepper

1 teaspoon Thyme

6 Bay Leaves

Cayenne pepper (optional)

2-3 big cans of chicken broth

1 lb butter or margerine (note butter cooks hotter, and will brown fast and requires constant attention)

Directions

Prep peppers and Andouille sausage by chopping into bite size pieces and place in bowl with ham cubes

Chop Green onions and separate chives and set in bowl and refrigerate, place green onions with other peppers.

In large pan melt butter, add garlic and brown chicken and pork seasoning with garlic salt and pepper, once fully cooked remove from pan and set aside

add veggies, sausage and ham stirring regularly until butter is absorbed, then add chicken broth, and bring to boil.

cut up chicken and pork into bite size pieces, and add back into mixture.

Add cajun seasoning, bay leaves, chili powder let cook for 15 minutes, and add red beans and rice, and remaining spices. Stir occassionally to ensure that mixture does not burn to bottom. Cajun and Creole cooking is all about the flavor, so feel free to monkey around with ingredients or amounts. When serving, garnish with chives from green onions. I would recommend a couple sauces to serve with this dish too. The first is Cajun Power garlic Sauce (www.cajunpowersauce.com) This sauce is not hot, but has a unique taste to it, that most people love. the second sauce is more of a hot sauce. It is called Cajun Sunshine hot pepper Sauce (www.redbagcollection.com or your local grocer may have it). This is not as hot as Tobasco sauce, but has a very unique taste to it too. Also acceptable are Louisiana Hot sauce, and Cajun Power Sauces make a sauce called Louisiana Lightnening strike. We use both in our restaurant, and these are real good.

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Comments

chefjeb 2 years, 4 months ago said:
Note: You can edit a recipe after you have posted by clicking on the edit button. And you can do that days or weeks after you post.But, you can't edit the recipe title. You might enjoy Chef John Folse's Enclyclopedia of Creole and Cajun Cuisine. It's a huge book that weighs over six pounds and has 842 pages and measures 11 x 12 x 2 and is filled with beautiful color plates. go to www.jfolse.com. It defines classic Creole and Cajun. A little history of jambayala that you might enjoy. It's a common misconception that jambayala is Cajun. Actually it's Creole, not Cajun, and an adapation of the Spanish paella that the Spanish settlers brought when they owned Louisiana. The Africans added the word yaya, meaning rice. The French later changed the name to Jambon a la Yaya, meaning ham with rice. It's true Creole.

zena824 2 years, 4 months ago said:
This is good.... you did a great job...Keep the good recipes coming....

shirleyoma 2 years, 4 months ago said:
Gotta try this one.. sounds delicious!

betty_boop 1 year, 4 months ago said:
I do agree with Chefjeb...! you might need to check out Chef John Folse or even Chef Paul Prudhomme for the future of placing Cajun or Creole recipes...Although to me this recipe has
a Italian touch..? which may be delicious..but the misconception of cajun and creole you might need to check into the book that Chefjeb wrote about so that you may understand our cajun/creole way of cooking.