Cajun Creole Jambalaya
Monday, April 8, 2019
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The Cajun spice mix is a great every day seasoning that you can store in an airtight container on your spice rack for up to 6 months. {I suggest using it for a dry rub on pork chops or ribs!} This recipe can also be made into a pasta instead rice. Add shrimp, chicken, spicy pork sausage or whatever you’re feeling like that night. It’s very versatile and you can add or sub any of the ingredients.
Ingredients
Gluten free
Meat
1 package Andouille sausage
1 lb Chicken thighs, skinless boneless
Produce
1 tbsp Basil, Dried
2 stalks Celery, thin
2 cloves Garlic
2 tbsp Garlic powder
1 bunch Italian parsley
1 Onion, whole
1 tbsp Onion powder
1 tbsp Oregano, Dried
1 Red bell pepper, whole
1 tsp Thyme, Fresh
1 tsp Thyme, Dried
1 can Tomatoes
Canned Goods
3 1/3 cups Chicken stock
2 tbsp Tomato paste
Condiments
2 tbsp Worcestershire sauce
Pasta & Grains
1 1/2 cups Rice, Long Grain
Baking & Spices
1 tsp Black pepper, Ground
1 tbsp Cajun spice mix
1 tbsp Cayenne pepper
2 tbsp Kosher salt
3 tbsp Paprika, Sweet
Oils & Vinegars
2 tbsp Olive oil
Ingredients
Gluten free
Meat
1 package Andouille sausage
1 lb Chicken thighs, skinless boneless
Produce
1 tbsp Basil, Dried
2 stalks Celery, thin
2 cloves Garlic
2 tbsp Garlic powder
1 bunch Italian parsley
1 Onion, whole
1 tbsp Onion powder
1 tbsp Oregano, Dried
1 Red bell pepper, whole
1 tsp Thyme, Fresh
1 tsp Thyme, Dried
1 can Tomatoes
Canned Goods
3 1/3 cups Chicken stock
2 tbsp Tomato paste
Condiments
2 tbsp Worcestershire sauce
Pasta & Grains
1 1/2 cups Rice, Long Grain
Baking & Spices
1 tsp Black pepper, Ground
1 tbsp Cajun spice mix
1 tbsp Cayenne pepper
2 tbsp Kosher salt
3 tbsp Paprika, Sweet
Oils & Vinegars
2 tbsp Olive oil