I am a huge fan of this dish and you can adjust the potion sizes easily to serve more people. It doesn’t take that long to cook. Enjoy this at anytime, especially on rainy days!

Ingredients: 

            1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

            1 lb Andouille sausage, sliced

            1 lb jumbo shrimp (peeled and deveined) 

            1 large onion, diced

            2 bell peppers, diced (Red & Yellow)

            1 can Hardcore Carnivore Cajun Seasoning

            1 can (14 oz) diced tomatoes

            2 boxes Zatarain’s Red Beans & Rice

            2 cups chicken broth

            2 tablespoons vegetable oil

Instructions:

        1.      Season Chicken: In a bowl, season chicken pieces Hardcore Carnivore Cajun Seasoning. Mix well.

        2.      Sear Chicken and Sausage: Heat vegetable oil in a large pot over medium-high heat. Add chicken and sausage, and cook until browned. Remove from the pot and set aside.

        3.      Sauté Vegetables: In the same pot, add onion and bell pepper Sauté until vegetables are softened.

        4.      Cook rice as directed on the box. Add a dash or 2 of cajun seasoning.

        5.      Combine Ingredients: Add the diced tomatoes (with juices), seared chicken, and sausage back to the pot. Mix everything together.

        6.      Pour in Chicken Broth: Pour in chicken broth, bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 20-25 minutes, or until rice is cooked and the liquid is absorbed.

        7.      Cook Shrimp with Cajun seasoning till finished. (About 4-7 minutes depending on the size of the shrimp.)

        8.      Once rice is cooked, fluff it with a fork, and add in shrimp and fold over a few times. Serve hot and enjoy your Cajun Chicken Jambalaya!

This flavorful dish captures the essence of Cajun cuisine with a perfect blend of spices and textures. Be mindful of how much cajun seasoning you put in this dish. You can always add more.