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Rajun Cajun Jambalaya

Updated: Feb 16, 2021


· 1 LBS. Andouille Sausage

· ½ LBS. 16-20 CT. Shrimp, peeled and deveined

· 1 Chicken Breast (about 6-8 ounces) Cut into 1’ Pieces

· 1 Red bell pepper cut into 1” pieces

· 1 Green bell pepper cut into 1’ pieces

· 1 Vidalia or sweet onion, cut into 1” pieces

· 4-5 Cloves of garlic, minced

· 8 Roma tomatoes, diced

· 1 TBS Butter or Oil

· 2 TBS Tomato Paste

· 3 TBS Spice Spice Baby’s Rajun Cajun spice rub

· 2 Cups of long grain white rice, cooked, and held warm

· 1 Bay leaf


1. In a large stockpot, heat the oil over high heat.

2. Add the onion and bell peppers, and cook for 2-3 minutes.

3. Add the Raging Cajun rub and continue to cook, stirring often, for 3 more minutes.

4. Add the Andouille, bay leaf and chicken. Cook 5 more minutes, stirring occasionally.

5. Add the garlic and Roma tomatoes. Cook over low heat for 20 minutes.

6. At this point the jambalaya should look like a loose broth soup. If it doesn’t have much liquid in it, add a little chicken stock or water. Bring it to a boil.

7. Add the tomato paste and mix it well, turn it down to a low heat.

8. Add the shrimp. Cover and let it cook 5 more minutes.

9. Serve this over the heated white rice.

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