I must admit that I really like easy dishes, especially on a busy weekday. So when I saw this recipe for Jambalaya on Hildes’ blog “Slowfoody.nl”, I knew immediately that this was the dish I wanted to make for the February’s foodblogswap. It is surprisingly easy to make and full of bold, zesty, Cajun jambalaya flavors that everyone will love.
Normally Jambalaya is a one pot dish, but I prefer serving the rice on the side. Oh, and since I was unable to find the typical Andouille sausages used in this dish, I replaced it with a spicy Chorizo sausage.
- 500 g fresh tomato, diced
- 1 can of cherry tomatoes
- 1 tbsp. tomato concentrate (paste)
- 1 yellow pepper, diced
- 1 green pepper, diced
- 1 orange pepper, diced
- 3 stalks of celery, diced
- 1 jalapeño pepper, seeded and finely chopped
- 1 onion, chopped
- 3 cloves of garlic, crushed
- 3 tbsp. Cajun spices*
- 1 tsp Himalayan salt
- Black pepper
- 1 tsp dried thyme
- 2 bay leaves
- 250g chicken breast fillet, cubed
- 1 chorizo sausage, sliced
- 400g raw large shrimp, peeled and deveined
- Put all ingredients, except the rice and shrimps in the pan of your slow cooker and set it to high for 2 hours. Turn your slow-cooker to low and cook for another 2 hours.
- Remove the bay leaves, taste the sauce and season with salt and pepper.
- (If you want to make it a one pot dish, you cook 200g rice separately and now add this already cooked rice to the slow-cooker.)
- Put the shrimps in the cooker and press them carefully into the jambalaya, so that they are completely covered.
- Put the lid back on the slow cooker and set it on the highest setting for another half hour, so that the shrimps are nicely cooked.
You can buy Cajun seasoning in your local supermarket, but you can easily make it yourself.
- 3 tbsp. paprika powder
- 2 tbsp. Himalayan salt
- 2 tbsp. garlic powder
- 1 tbsp. ground black pepper
- 1 tbsp. ground white pepper
- 1 tbsp. onion powder
- 1 tbsp. dried oregano
- 1 tbsp. cayenne
- 1/2 tbsp. dried thyme
- Mix all ingredients together in a bowl or spice jar until evenly combined.
- You can save this seasoning up to a year in a sealed container.