Our Famous Cajun Jambalaya Recipe
Experience the authentic taste of Louisiana with Beasley's Smokehouse Cajun Jambalaya Recipe. This easy-to-follow recipe combines a medley of flavors with Beasley's Smokehouse Rub's Country Cajun spice, ensuring every bite is bursting with traditional Cajun charm. Whether you're hosting a family dinner or a festive gathering, this recipe will transport you to the heart of Southern culinary culture. With the Cajun Jambalaya Recipe, bring the warmth and zest of Louisiana to your table, creating cherished memories with every serving.
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 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 chopped onions, celery, and bell pepper to a large pan with 2 tbsp butter on medium heat and saute until vegetables soften (onions should look translucent). Move vegetables to boiling water when done.
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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.
