Jambalaya is a popular and classic Louisiana dish that you can probably find at any restaurant in New Orleans. This recipe is by a New York restaurant specialized in Creole and Cajun cuisines called Claw Daddy's. This recipe contains shrimp, chicken, vegetable and rice with a cajun seasoning blend.
This recipe is courtesy of Claw Daddy's.
- 2 Tablespoons butter
- 1 Pound chicken thigh meat, cut into 1 inch cubes
- 2 Cups onion, diced medium
- 1 Cup celery, diced medium
- 1 Cup red bell pepper, diced medium
- 1 Cup green bell pepper, diced medium
- 1 Tablespoon jalapeno pepper, diced small
- 1/2 Cup garlic, chopped
- 1/2 Cup green onion, sliced
- 1 smoked turkey leg
- 1 Teaspoon cayenne powder
- 1 Tablespoon dark chili powder
- 1 Tablespoon fresh thyme, chopped
- 32 Ounces chicken stock
- 32 Ounces shrimp stock
- 1 Tablespoon Crystal Hot Sauce
- 1 1/2 Teaspoon Worcestershire sauce
- 1 Teaspoon Steen's Sugarcane Vinegar
- 2 bay leaves
- salt, to taste
- 2 Teaspoons ground black pepper
- 4 Cups long grain rice
- 1 Pound shrimp, peeled, deveined, 31-35ct.
In a large pot or a Dutch oven, melt the butter and heat up over medium-high heat.
Brown the chicken cubes with salt and pepper.
Once the chicken is browned turn the heat off and remove the chicken while leaving the fat in the pan.
Put the heat back on high, and add the onions, bell peppers, celery, jalapeno, garlic and green onions and brown well.
Add the cayenne and chili powder and keep browning for one more minute.
Add the chicken stock, shrimp stock, fresh thyme, turkey leg, hot sauce, Worcestershire, vinegar, bay leaves, chicken meat and season the liquid with salt and pepper.
Let simmer for about 30 minutes until the chicken is tender.
Next, add the rice and shrimp, stir it in well.
Cover the pot with a lid and cook for 20 minutes.
Once it is done, fluff the rice to let the extra steam out and then enjoy.