Cajun Jambalaya Recipe

Name: Cajun Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lb andouille sausage, sliced; 12 lb hickory smoked sausage, sliced; 12 lb smoked ham, cubed; 2 skinless chicken breasts, boned and cubed; 1 lb crawfish, tails and fat; 12 lb shrimp; 2 cups good stock; ¼ cup white wine; 2 cups long grain rice; 2 shiitake mushrooms, cubed large; 2 medium onions, chopped; 1 large bell pepper, chopped; 3 stalks celery, chopped; 5 garlic cloves, chopped; Emeril's Original Essence or lusianne creole seasoning; ground black pepper; 1 tablespoon chopped fresh rosemary; ¼ cup fresh parsley, chopped

Servings: persons

12 lb andouille sausage, sliced
12 lb hickory smoked sausage, sliced
12 lb smoked ham, cubed
2 skinless chicken breasts, boned and cubed
1 lb crawfish, tails and fat
12 lb shrimp
2 cups good stock
¼ cup white wine
2 cups long grain rice
2 shiitake mushrooms, cubed large
2 medium onions, chopped
1 large bell pepper, chopped
3 stalks celery, chopped
5 garlic cloves, chopped
Emeril's Original Essence or lusianne creole seasoning
ground black pepper
1 tablespoon chopped fresh rosemary
¼ cup fresh parsley, chopped

1
Coat chicken breasts generously with Essence and cook in microwave for 9 to 11 minutes or until just done.
2
Set aside to cool.
3
In a large Dutch oven, brown the sausage and drain any excess oil.
4
(you want to leave a little).
5
Add the ham, onions, bell pepper, and celery, cook for about 5 minutes until onions begin to clear.
6
Add the stock, wine, spices, mushrooms, cubed chicken and rice.
7
Cook simmering for about 20 minutes, then add the shrimp and crawfish tails.
8
Cook 5 to eight minutes longer and check the seasoning to finish.
9
This dish should not be soupy, it should be thick with not a lot of extra water.

4231

kcal

Calories

139

Fat

153

Carbs

592

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 12 lb andouille sausage, sliced, 12 lb hickory smoked sausage, sliced, 12 lb smoked ham, cubed, 2 skinless chicken breasts, boned and cubed, and more.

Yes, Cajun Jambalaya falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cajun Jambalaya

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