I loved our Disney trip, but I miss posting recipes! So I’m taking a detour from our trip recap (more to come next week-including Animal Kingdom, Hollywood Studios, and LEGOland + LEGOland Hotel!) to share a recipe that I made a few weeks ago and posted on Instagram.
Y’all. I got no less than 25 requests for the recipe minutes after it posted. While this may not be a lot-it was huge for me. So here you go!
I love jambalaya. And it’s a dish I haven’t made since going Paleo…probably because the one time I tried I used cauliflower rice and it wasn’t great. But when we got home from our trip, I was craving something homey, and Ish suggested jambalaya…just no couli-rice this time.
I thought about it…and realized that I’d been eating more gluten free than Paleo (as witness by my bloated waistline), so I agreed. One more “cheat” meal.
Y’all. This was totally worth it.
Creamy Cajun Jambalaya
Ingredients
- 1 Tablespoon lard
- 1 bell pepper, chopped
- 1/2 a white onion, chopped
- 4 garlic cloves, pressed or chopped
- 1 pound of andouille sausage, sliced
- 1 pound diced chicken (raw)
- 1 pound raw peeled, deveined shrimp
- 1 14 ounce can chopped tomatoes
- 3 Tablespoons Cajun Seasoning
- 1 1/2 cups long grain brown rice
- 3 cups chicken or bone broth
Instructions
- Heat a heavy-bottomed pan over medium heat. Once your pan is hot, add your lard, followed by your bell pepper, onion, and garlic. Sauté for 3 to 5 minutes, until your veggies have started to soften. Add in your andouille and your chicken. Sauté until your proteins are cooked, then add in the can of tomatoes, and gently deglaze your pan.
- Sprinkle your Cajun Seasoning over the mix, and gentle stir it in, coating your protein and veggies. Add in the rice, and allow it to toast gently for 2 to 3 minutes. Add the broth, and bring to a boil. Reduce the heat to a simmer, and cover your pan. Allow your rice to work for 45-60 minutes (no one likes crunchy rice!). Once your rice is cooked, you can add in your shrimp and gently stir for 5-6 minutes, until your shrimp is just cooked.
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Ingredients
- 1 Tablespoon lard
- 1 bell pepper, chopped
- 1/2 a white onion, chopped
- 4 garlic cloves, pressed or chopped
- 1 pound of andouille sausage, sliced
- 1 pound diced chicken (raw)
- 1 pound raw peeled, deveined shrimp
- 1 14 ounce can chopped tomatoes
- 3 Tablespoons Cajun Seasoning
- 1 1/2 cups long grain brown rice
- 3 cups chicken or bone broth
Instructions
- Heat a heavy-bottomed pan over medium heat. Once your pan is hot, add your lard, followed by your bell pepper, onion, and garlic. Sauté for 3 to 5 minutes, until your veggies have started to soften. Add in your andouille and your chicken. Sauté until your proteins are cooked, then add in the can of tomatoes, and gently deglaze your pan.
- Sprinkle your Cajun Seasoning over the mix, and gentle stir it in, coating your protein and veggies. Add in the rice, and allow it to toast gently for 2 to 3 minutes. Add the broth, and bring to a boil. Reduce the heat to a simmer, and cover your pan. Allow your rice to work for 45-60 minutes (no one likes crunchy rice!). Once your rice is cooked, you can add in your shrimp and gently stir for 5-6 minutes, until your shrimp is just cooked.
