Cajun Jambalaya

(from cokerlj’s recipe box)

This recipe utilizes a “mix”…“Bayou Magic Jambalaya Mix”…can only be found in only a few stores in Louisiana, Arkansas & Texas.
Yes, there is a recipe on the bag of mix, but I have made my own adjustments & additions to suit our family’s tastes.
Many people love the addition of Shrimp or will substitute shrimp for the chicken, you can do all three if you want.

Source: Ron Coker, Linda Coker

Categories: Chili, Seafood, Soup, Stew

Ingredients

  • 2 1/2 pounds skinless, boneless chicken breasts, cut into 1 inch cubes
  • 7 cups water
  • 2 cubes chicken bouillon
  • 1 can cream of celery soup
  • 1 can french onion soup
  • 1 pound smoked kielbasa sausage, sliced into bite size circles
  • 1 small tomato, chopped OR 1/2 can petite diced tomato
  • 2 Bay leaves
  • 1 package Bayou Magic Jambalaya Mix
  • 1/2 to 1 pound cleaned, deveined small shrimp (OPTIONAL)
  • 1/2 to 1 teaspoon of your favorite dry Cajun seasoning spice (OPTIONAL)
  • 1/2 to 1 cup Minute Rice (OPTIONAL)
  • Additional water if needed

Directions

  1. Put diced chicken in pot with 7 cups of boiling water and the 2 bullion cubes. Boil for 15 minutes and remove chicken, leaving broth in pot. Set chicken aside. (I don’t really see a reason to remove the chicken…why can’t you just leave the chicken in the broth and add the remainder of ingredients as listed? Maybe the chicken would fall apart…I don’t know.)

  2. Add to the chicken broth 1 can cream of celery soup, undiluted; 1 can french onion soup, undiluted; chopped tomato or canned tomatoes; Bay leaves; Kielbasa sausage; and contents of packaged mix.

  3. Stir well, then bring to a hard boil, then turn to low heat and cover. Simmer slowly for 15 minutes stirring often to keep from sticking.

  4. Add your reserved cooked chicken back into the mixture. Stir well. Taste at this point to see if you want to add the additional dry Cajun seasoning and how much you want to add…or you can serve with a bottle of a Louisiana type hot sauce so each can season their own.

  5. Simmer an additional 20 minutes or until the rice is tender. Toss in your optional shrimp at this time if desired. Stir often to keep from sticking.

  6. TIP: If you think your jambalaya is too thick you can add additional water as needed. Jambalaya should be very thick, but be served in a soup bowl. You don’t want it to be “soupy” but you don’t want it to stay in a mound.

  7. TIP: Now…this is where the optional additional rice comes into play. If you have a large group OR if it is just too spicy for you even if you didn’t add the Cajun spice…add the extra Minute Rice. You may or may not have to add additional water. Allow to stand for 5-10 minutes until all rice is tender.

  8. I like to serve with a hot buttered loaf of French bread.

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