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Chicken, Sausage & Seafood Loaded Jambalaya

January 17, 2012 By Julie 25 Comments

My husband has been begging asking me to cook up a pot of jambalaya for some time now.  Every time I inquire what he’s hungry for, that one Cajun inspired word escapes his lips and lands in my lap with a thud.  Now don’t get me wrong.  It’s not that I don’t enjoy jambalaya, much to the contrary.  The problem I have is that well constructed Jambalaya takes time.  Time to stew and time for all those wonderful French Southern flavors to meld together.   As you can well imagine, this is something I don’t normally have when it comes to a typical weeknight dinner.  And so my husband continues to ask and I continue to say next time.  Until this past weekend that is.

Every so often the creole stars align and a night arrives where dinner takes center stage on the daily roster.  This past Sunday was just such a day.  With the Packers set to play a big football game (no I don’t want to talk about how it all went down – grrr) and a Monday school holiday for the boys, I determined that the day had finally arrived for a hot and hearty pot of protein laden jambalaya.

Let me tell ya,  it was certainly worth the wait.  I got a little carried away in the seafood department and pretty much added one of every crustacean available including shrimp, scallops and crab.  The recipe only calls for shrimp, but if you feel the need as I did to add more, by all means do so.

Begin with a handful of spices; nine to be exact.  Drop them into a bowl and let a few chicken legs have their way with them.

Sear the covered legs in a well oiled dutch oven until crispy and golden brown on the outside and then add in a pile of sausage to the mix.

In a separate saucepan heat up another swirl of oil and cook the onion, bell pepper, celery and garlic.

Add it to the pot along with a smattering of fresh herbs, a large can of tomatoes and a few other flavor inducing accoutrements.

Drop the lid on, turn the heat on medium low and wait for the magic to happen.  Abra Cadabra, ooh la la.

For the final act, drop a little (or a lot) of seafood onto the top of the jambalaya.  Push it down gently to submerge it in the tomato liquid.  Pop the top back on and let it sit for about 5 to 10 minutes or until cooked through.

Serve over steamed rice and enjoy a little slice of creole inspired heaven along with one hunger satisfied husband.

Print

Chicken, Sausage & Seafood Loaded Jambalaya

Yield: Serves approx. 8 one cup servings)

Total Time: 2 hours

Ingredients:

1 Tbsp Cajun Seasoning
1 Tbsp Paprika
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Chili Powder
1 tsp Old Bay
1/2 tsp Celery Salt
1/2 tsp Salt
1/4 tsp Pepper
1 Pound Chicken Legs
3 Tbsp Canola Oil
1 Pd Sausage (Andouille or Smoked works best)
1 Onion, Chopped
1 Green Bell Pepper, Chopped
3 Stalks Celery, Chopped
4 Cloves Garlic, Minced
2 Bay Leaves
1 Bunch Fresh Oregano
1 Bunch Fresh Thyme
1 28 Oz. Can Tomatoes (whole or diced will work)
1 tsp Worcestershire Sauce
1/2 Pound Shrimp (peeled and deveined)
Hot Sauce to Taste
Salt to Taste

Directions:

Mix together the first 9 spices in a bowl.

Coat the chicken completely reserving 1 tablespoon of the spice for later.

Add 2 tablespoons of the oil into a large dutch oven and heat on medium high heat.

Toss in the chicken and sear it for about 2-3 minutes on each side.

Slice up the sausage and add it in to the pan with the chicken. Let sear for a minute or two. Turn the heat down to medium low.

In a separate sauce pan, heat up the remaining tablespoon of oil on medium heat and add in the onion, green pepper, celery and garlic.

Cook for about 4-5 minutes.

Add mixture to dutch oven along with the bay leaves, oregano, thyme, tomatoes, Worcesterhire and the reserved tablespoon of spice.

Swirl a spoon around a few times to roughly mix the ingredients and then cover and let sit on medium low heat for about an hour.

After an hour, add the shrimp into the mixture, cover and let sit for about 5 to 10 minutes until cooked through.

Adjust seasonings as necessary. Serve over steamed rice.

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Filed Under: Chicken, Food, Main Course, One Dish Meals, Pork, Seafood Tagged With: cajun, chicken, louisiana, Sausage, seafood

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Comments

  1. 5 STar Foodie says

    January 17, 2012 at 9:45 am

    Your jambalaya looks terrific, I love that you used all different seafood, excellent!

    Reply
  2. Shannon | JustAsDelish says

    January 17, 2012 at 10:42 am

    Looks so good, you got me hungry during midnight! always wanted to try jambalaya, now is the time. Thanks for sharing!

    Reply
  3. anne says

    January 17, 2012 at 10:53 am

    I LOVE jambalaya and this looks awesomely good!! anne

    Reply
  4. Mari says

    January 17, 2012 at 11:03 am

    Julie you husband must be very happy and satisfied! It looks so delicious! I like your recipe very much 🙂

    Reply
  5. Jenna says

    January 17, 2012 at 11:16 am

    Oooh, scallops in jambalaya! Love that. I wish I could have swung by your place to taste it–it looks amazing! I’m sure your husband was a happy guy after that meal.

    Reply
  6. MSRheinlander says

    January 17, 2012 at 11:37 am

    Looks so delicious : )

    Reply
  7. Curt says

    January 17, 2012 at 11:54 am

    Now that’s my kinda meal! I would put all the same crustaceans in as you did! The ore the merrier!

    Reply
  8. BusyWorkingMama says

    January 17, 2012 at 1:35 pm

    This looks amazingly delicious! I have a favorite gumbo recipe but haven’t attempted jambalaya yet. Yum!

    Reply
  9. Rita says

    January 17, 2012 at 1:38 pm

    This looks wonderful. We were in New Orleans a few years ago and I have been wanting to make this since then. Your recipe is inspiring me to surprise my husband with this treat. I am pinning ir.
    Rita

    Reply
  10. Juliana says

    January 17, 2012 at 2:24 pm

    Wow Julie, your jambalaya looks great…my husband would love this dish. SO many different spices all in one delicious dish.
    Have a great week ahead 🙂

    Reply
  11. Rach says

    January 17, 2012 at 3:59 pm

    Oh wow, this looks super delicious!

    Reply
  12. Beth says

    January 17, 2012 at 4:29 pm

    Your jambalaya looks amazing. I have a few recipes like that, which everyone loves but that take a lot of work. I’ve enjoyed jambalaya but I’ve never made it myself.

    Sorry about the Packers.

    Reply
  13. April says

    January 17, 2012 at 7:34 pm

    This looks awesome! Your pictures are great!

    Reply
  14. Monet says

    January 17, 2012 at 10:24 pm

    Now this looks like the kind of meal that will stick to your bones. So good! I hope you are doing well. I’m enjoying an unseasonably warm night here in Austin and about to start baking a chocolate cake. Thank you for sharing another delicious post!

    Reply
  15. Arturo Feliz-Camilo says

    January 18, 2012 at 1:38 pm

    Oh wow! Amazing pictures! This looks just sooo tasty!

    Reply
  16. Joshua @ Beyond The Peel says

    January 18, 2012 at 3:59 pm

    Oh. My. Word. That looks amazing! Definitely putting this on the “to make” list. I love how protein heavy this dish is.

    Reply
  17. Kiran @ KiranTarun.com says

    January 19, 2012 at 5:09 am

    Perfect meal for winter — I love all the spices. Sure fire cure for my sinus 😀

    Reply
  18. Manderley says

    January 19, 2012 at 5:16 am

    I like de spices! Good and yummmmmm

    Reply
  19. Ameena says

    January 19, 2012 at 4:57 pm

    Before The Cheesecake Factory decided to get all healthy on us they used to have a Cajun Jambalaya that was to die for! This looks just as good – if not better. Fabulous recipe – your hubby is a lucky guy!

    Reply
  20. Ruth says

    January 28, 2012 at 7:28 pm

    Fabulous recipe, It looks great!! will be cooking this for Sunday for dinner. Love the spices may have to cut down on the the hot spices.

    Reply
  21. April says

    February 2, 2012 at 8:33 pm

    This looks amazing. Yummy! I must bookmark.

    Reply
  22. Dee @ Cocktails with Mom says

    February 10, 2012 at 11:46 pm

    Your Jambalaya looks amazing. I’ve been looking for a really good recipe and I think this will do it. YUM.

    Reply
  23. CajunKevin says

    September 27, 2012 at 11:37 am

    Looks delish, but really a Seafood Creole instead of Jambalaya. Easier name for hubby to remember too 🙂

    Reply
  24. julius c. horfilla says

    March 14, 2014 at 6:27 am

    i tasted this recipe in filipino version,i think in my whole life,not more than 20 times.

    Reply
  25. elhorany says

    May 7, 2014 at 5:16 am

    Fabulous recipe, It looks great

    Reply

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