Discover Our Signature Cajun Jambalaya Recipe
Bring the vibrant flavors of Louisiana to your kitchen with Beasley's Cajun Jambalaya Recipe. This recipe, featuring Beasley's Smokehouse Rub's Country Cajun spice, guarantees an authentic taste with every bite. Perfect for family gatherings or special occasions, it embodies Southern culinary traditions. With our Cajun Jambalaya Recipe, your meals will be unforgettable and full of zest.
CAJUN JAMBALAYA
Ingredients
4 tablespoons beef tallow
3 boneless skinless chicken thighs cubed
½ pound andouille sausage or smoked sausage, chopped
½ small onion diced
1 rib celery chopped
½ green bell pepper chopped
2 cloves garlic minced
1 tbsp Paprika
1 tsp Dried Thyme leaves
1 tsp Basil
1 tsp Oregano
1 cup parboiled rice
2 cups chicken broth
2 bay leaves
½ pound medium shrimp peeled and deveined
2 green onions sliced
1 tablespoons chopped fresh parsley
Beasley's Smokehouse Rub Country Cajun - to taste
Directions:
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Heat beef tallow over medium-high heat in a dutch oven or large pot with a lid. Add sausage. Cook until you get a deep crust. Do not stir too much.
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Use slotted spoon or spatula to remove sausage and set aside. Add chicken and cook until cooked through.
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Use slotted spoon or spatula to remove chicken and set aside with sausage. Add onion, celery and bell pepper. Cook about 10 minutes, or when onion has become translucent, scraping up any brown bits in the bottom of the pan.
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Add garlic, spices, and rice and mix very well to ensure the rice is well seasoned.
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Add broth and bay leaves. Cover pot with lid and lower heat to simmer. Stir occasionally to prevent ingredients from sticking to the bottom of the pot. Cook for about 20 minutes or until liquids have fully absorbed and rice is fully cooked.
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Remove from the heat, add raw shrimp, green onions, and parsley. Stir well, cover, and rest 15 minutes.
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Discard bay leaves. Serve with french bread or saltine crackers.
