May 8, 2012

A Cajun Christmas Recipe

cajun jambalaya

Cajuns don’t celebrate Christmas without all the “fixins”. Every year I am responsible for either dirty rice or jambalaya. I’ll share my jambalaya recipe with you today.


  • 3 cups of chicken (dark meat is best)
  • 3 links of sausage
  • 1/2 onion (diced)
  • 3 celery stalks (diced)
  • 1 red bell pepper (diced)
  • 7 cloves of garlic (chopped)
  • 1/2 bunch of green onions/scallions (chopped)
  • Seasoning (salt, black pepper, red pepper, parsley) to taste
  • 3 1/4 cup water
  • 2 cups rice (washed)
  • 3 tablespoons of oil (preferably bacon grease)


Preheat oven to 350°. Cut chicken up into chunks. Wash and pat dry. Season with salt and black pepper. In a large cast iron dutch oven, heat up 3 tablespoons of oil on medium to high heat. Once it is heated add the chicken and and saute until brown. Remove chicken from the pot. Add bell pepper, celery, and onion. Saute until onions are nearly translucent. Add garlic, green onions, and parsley. Add 3 1/4 cup of water to the pot immediately after. Put chicken back in the pot. Add rice. Stir. Temporarily turn up the heat and allow it to come to a boil. Cover tightly and place into preheated oven. Cook for 45 minutes. Stir only once halfway through cooking time. Serves 6 dinner helpings or up to a dozen holiday size samplings.

C’est Bon!

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