THE COOK SHOP CAJUN JAMBALAYA

THE COOK SHOP CAJUN JAMBALAYA

Kara Johnson

 CAJUN JAMBALAYA

Cooking Music:  I suggest The Balfa Brothers "The Balfa Brothers Play Traditional Cajun Music, Volumes 1 & 2".  It takes you on a musical tour of Acadiana.

INGREDIENTS:

Cooking Music:  I suggest The Balfa Brothers "The Balfa Brothers Play Traditional Cajun Music, Volumes 1 & 2".  It takes you on a musical tour of Acadiana.

1/2 pound boneless skinless chicken thighs, cut into 1-inch cubes
4 tablespoons of The Cook Shop Cajun Seasoning, or use to taste. You can add as much as you like. Your dish won’t taste salty. 
2 tablespoons vegetable oil
1 cup chopped yellow onion 
1 tablespoon Worcestershire sauce
1/2 pound andouille  sausage cut in 1/4-inch slices
1 cup uncooked long grain rice
2 cups chicken broth
Minced parsley for garnish

DIRECTIONS:
Sprinkle chicken with Cajun seasoning and marinade at least one hour. Heat a large skillet, then add oil. Cook chicken  in oil over medium-high heat until juices run clear. Remove chicken and set aside. In the same saucepan, sauté the onion with The Cook Shop Cajun Seasoning over medium-high heat for 1 minute. Stir in the sausage, rice and chicken, then season with more of The Cook Shop. Add broth and Worcestershire sauce; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender and liquid is absorbed. Fluff with a fork. Garnish with parsley

Yield: 4-6 servings.