Site Information

 Loading... Please wait...

Mexi-Cajun Jambalaya

jambalaya-chicken-and-sausage.jpg

Mexi-Cajun Jambalaya

(submitted by Kevin Cavell)

  • 1 lb smoked sausage, sliced
  • 1 lb chicken breast (boneless, skinless), chopped into large chunks
  • 1 lb ground beef
  • 1 green bell pepper, chopped
  • 1 yellow onion, chopped
  • 4 stalks celery, chopped
  • 3 T butter
  • 1 tsp minced garlic
  • 3 T Mexi-Cajun Seasoning
  • 2 T Worcestershire Sauce
  • 2 1/2 cups rice
  • 3 1/2 cups water

In a large cast iron pot, add 1 T butter and sausage.  Cook until sausage is well seared and begins releasing some of its grease.  Add ground meat, chicken, 2 T Mexi-Cajun Seasoning, and 1 T butter if needed.  Continue to stir until all meat is coated and brown over a medium low – medium heat. Once meats are completely cooked remove from pot.  Reserve about 3 T worth of fat in pot and discard the rest.  Add vegetables and 1 tablespoon of Mexi-Cajun Seasoning and sauté' until vegetables are translucent. Then combine the meat with the vegetables and stir until fully combined. Add Worcestershire Sauce, rice, water, and 1 T butter. Bring to a boil, then reduce heat to a simmer, cover and let cook for 40-50 minutes or until all liquid is cooked out and rice is done.

Serve hot with a slice of Mexi-Cajun Cornbread and a tall glass of iced tea.