Cajun Jambalaya

Summary

Ingredients

• 12 shrimp (s), peeled and deveined
• 2 chicken breasts

Cajun spice mix:

• 2 ½ tablespoon paprika powder, noble sweet
• 2 tablespoon sea salt
• 2 tablespoon garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon oregano, dried
• 1 tablespoon thyme, dried

Moreover:

• 4 tablespoon olive oil
• 3 large onion (s)
• 3 bell peppers, red, yellow, green
• 4 stalks celery
• 3 clove (s) garlic
• 3 large tomato (s)
• 1 can tomatoes, chunky
• 3 bay leaves
• 1 tablespoon Worcestershire sauce
• 1 tablespoon chili sauce
• 500 g wild rice mixture
• 400 ml chicken broth
• 200 g chorizo
• salt
• pepper

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Instructions

1. Cut the chicken breasts into 2 cm cubes and cut the chorizo into 5 mm thick slices.
2. In a bowl, combine the chicken, chorizo, and shrimp with 3 tablespoons of cajun seasoning and mix until coated. Refrigerate for 30-60 minutes.
3. While the meat marinates, wash and cut the peppers, celery, and tomatoes into cubes. Halve the onions and cut into thin strips. Mince the garlic.
4. Heat the olive oil in a large pan over medium-high heat. Fry the chicken, chorizo, and shrimp for 5-7 minutes until golden. Transfer to a bowl, leaving the oil in the pan.
5. In the same pan, fry the peppers, celery, and onions over medium heat for 8-10 minutes. Add the tomatoes, garlic, bay leaves, Worcestershire sauce, chilli sauce, and 2 tablespoons of cajun seasoning. Simmer over medium heat for 10 minutes, stirring occasionally.
6. Add the chicken stock and rice to the pan and continue cooking over medium heat for 20 minutes, until the rice absorbs the liquid. If needed, add more water to maintain moisture.
7. Return the fried chicken, chorizo, and shrimp to the pan and simmer over medium heat for 10-15 minutes, stirring occasionally, until heated through and the chicken reaches an internal temperature of 74 °C / 165 °F. Season with salt, pepper, and remaining cajun seasoning to taste. Serve hot.