Amazin' Cajun Jambalaya

Amazin' Cajun Jambalaya


10 ounces (300 g) andouille sausage (sliced into rounds), 1 pound (500 g) boneless skinless chicken breasts or thighs (cut into 1 inch pieces), 1 pound (500 g) raw shrimp/prawns tails on or off (peeled and deveined)

Spices & Seasonings: 
2-3 tablespoons of Char Crust® Amazin’ Cajun, 1 teaspoon salt, 1 teaspoon each dried thyme and dried oregano, 1/2 teaspoon red pepper flakes (or 1/4 teaspoon Cayenne powder)

1 onion diced, 1 small green bell pepper (diced), 1 small red bell pepper (diced), 2 stalks celery (chopped), 4 cloves garlic (minced), 14 ounces (400 g) can crushed tomatoes, Sliced green onions and chopped parsley (to garnish), 1 cup thinly sliced okra (or 1 teaspoon file powder)

1/2 teaspoon hot pepper sauce, and 2 teaspoons Worcestershire sauce

Grains & Broth: 
1 1/2 cups uncooked white rice (short grain or long grain), and 3 cups low sodium chicken broth


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Place chicken and shrimp on skewers and coat with Char Crust Amazin' Cajun.

Brush with olive oil & cook on an indoor grill or outdoor grill until done. About 4 minutes per side.  Set aside. 

Brown sausage in a Dutch oven or large pan; remove with slotted spoon and set aside. 

Add some olive to pan if needed and sauté the onion, bell pepper and celery until onion is soft and transparent.  Add the garlic and cook until fragrant (30 seconds).

Stir in the tomatoes; season with salt, pepper, thyme, oregano, red pepper flakes (or Cayenne powder), hot pepper sauce, Worcestershire sauce, and the remaining Char Crust Cajun seasoning. Stir in the okra slices and sausage. Cook for 5 minutes, while stirring occasionally.

Add in the rice and chicken broth, bring to a boil, then reduce heat to low-medium. Cover and let simmer for about 20 to 25 minutes, or until liquid is absorbed and rice is cooked, while stirring occasionally. 

Place the shrimp and chicken on top and stir gently.

 Season with a little extra salt and pepper if needed and remove from heat. Adjust heat with extra hot sauce if desired. Serve immediately with sliced green onions and parsley.


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