Cajun Jambalaya
Ingredients
2 lbs Chicken Leg, Bone-In (skin on, thighs and legs separated)
8 ozs Shrimp (large, peeled, deveined)
1/4 tsp Sea Salt
2 tbsps Cajun Seasoning (divided)
1 1/2 tbsps Avocado Oil
3 stalks Celery (chopped)
1 Yellow Onion (medium, chopped)
1 Yellow Bell Pepper (chopped)
2 Garlic (cloves, minced)
2 cups Jasmine Rice
1 1/4 cups Fire Roasted Diced Tomatoes
2 1/2 cups Chicken Broth
8 ozs Cajun Smoked Andouille Sausage (thinly sliced)
Directions
Preheat the oven to 350ºF (177ºC). In two separate bowls, add the chicken and the shrimp. Add the sea salt to each bowl and half of the cajun seasoning. Mix well to cover and set aside.
In a large dutch oven, over medium heat, add the oil. Once hot, add the chicken and sear on all sides, about 3 to 4 minutes per side, until browned in color. Remove and set aside, leaving the oil.
In the same dutch oven, add the celery, onion, bell pepper and the remaining cajun seasoning and cook for about 3 minutes, or until softened. Add the garlic for the last 30 seconds of cooking. Add the rice and stir to combine for one minute longer.
Add the tomatoes, chicken broth and sausage as well as the chicken and shrimp. Bring to a boil. Place in the oven with a lid on for 30 to 35 minutes, until the chicken and rice are cooked through. Let it cool for 5 minutes. Divide evenly between bowls and enjoy!
NOtes
Leftovers. Refrigerate in an airtight container for up to three days.
More Flavor. Add more spices such as cayenne, chili flakes or more cajun seasoning.
Additional Toppings. Add more vegetables such as okra.
No Fire Roasted Tomatoes? Use regular diced tomato.
No Jasmine Rice? Use another type of rice such as brown. Cook time may increase slightly.
No Cajun Andouille Sausage? Use another type of smoked sausage.