As I have mentioned, we LOVE spicy food especially Cajun! The first thing I think of when I hear Cajun is jambalaya. One of my favorite things about jambalaya is that you can use any meat to make it. Which means it is the perfect dish to re-purpose leftover meat.
We have made jambalaya with beef chunks, ground sausage, shrimp, pork pieces, kielbasa, and chicken. For this recipe I used uncooked chicken breast and kielbasa.
- 2 boneless, skinless chicken breast, cut into 1/2 inch pieces
- 1 package kielbasa, cut into 1/2 inch pieces
- 2 TBSP olive oil
- 4 TBSP Davis’ Cajun Seasoning Mix
- 3 each red, yellow, orange small sweet peppers, diced
- 1 large onion, diced
- 2 c uncooked brown rice
- 6 c chicken stock
- Heat oil in a large pot over medium heat.
- Add in chicken and cook until brown on each side, stirring as needed.
- Stir in kielbasa and sprinkle in 3 TBSP of Cajun seasoning.
- Once chicken has thoroughly cooked, add in onions and peppers, and sweat for about 3 minutes.
- Add in brown rice and stir to combine.
- Stir in chicken stock and last TBSP of Cajun seasoning, bring to a boil, then reduce heat to medium-low.
- Cover and cook for 30 minutes or until rice is tender.
- Serve immediately.
- If using shrimp, add at the last 5 minutes.
- When using leftover meat, heat up oil; add meat, Cajun seasoning, and vegetables at the same time; and continue from step 4.
I usually make jambalaya for dinner with my mom and sister, as it easily feeds a crowd. Besides, no one wants to suffer a burning mouth alone, might as well endure together. James always wishes we would have leftover jambalaya so he can mix it with his eggs the next morning. But alas, it is so good we just devour it!
Have a blessed day!
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