Easy Cajun Jambalaya
My husband and I love Cajun foods but he doesn't like the 'kick.' In response to this, I made my traditional Jambalaya without the heat. Everyone loved this recipe and I hope you will too. Enjoy!
My husband and I love Cajun foods but he doesn't like the 'kick.' In response to this, I made my traditional Jambalaya without the heat. Everyone loved this recipe and I hope you will too. Enjoy!
- 1/2 teaspoon onion powder
- 1/2 cup diced celery
- 4 cups chicken stock
- 2 teaspoons olive oil
- 2 teaspoons worcestershire sauce
- salt and ground black pepper to taste
- 1/4 teaspoon cayenne pepper
- 1 green bell pepper diced
- 3 bay leaves
- 2 boneless skinless chicken breasts cut into bite-size pieces
- 8 ounces kielbasa diced
- 1 onion, diced
- 2 tablespoons chopped garlic
- 2 cups uncooked white rice
- 1 teaspoon hot pepper sauce
- Carbohydrate 64.8565301760269 g
- Cholesterol 81.6862215681154 mg
- Fat 12.3536613192795 g
- Fiber 1.45769893640031 g
- Protein 36.0274825416169 g
- Saturated Fat 3.83206827170883 g
- Serving Size 1 1 Serving (534g)
- Sodium 1024.10637693126 mg
- Sugar 63.3988312396265 g
- Trans Fat 0.912490874870985 g
- Calories 528 calories
Step-by-step
- Heat oil in a large pot over medium high heat.
- Saute chicken and kielbasa until lightly browned, about 5 minutes.
- Stir in onion, bell pepper, celery and garlic.
- Season with cayenne, onion powder, salt and pepper.
- Cook 5 minutes, or until onion is tender and translucent.
- Add rice, then stir in chicken stock and bay leaves.
- Bring to a boil, then reduce heat, cover, and simmer 20 minutes, or until rice is tender.
- Stir in the Worcestershire sauce and hot pepper sauce.
Building Flavor Without Heat
Traditional Cajun cooking relies heavily on cayenne and hot sauce for punch. Removing or reducing these elements requires compensating with umami and aromatics. Sautéing the diced chicken breasts and sliced kielbasa over medium-high heat until the meat develops a deep brown crust creates fond on the bottom of the pot. Deglazing this fond with chicken stock extracts those roasted proteins into the simmering liquid. The holy trinity of onion, celery, and green bell pepper must cook until translucent, roughly five minutes, to release their natural sugars.
Managing Rice and Moisture
Jambalaya relies on a precise absorption method rather than draining excess water. Adding two cups of uncooked white rice directly to the browned meats and softened vegetables coats the grains in residual fat. This coating prevents the starches from gelatinizing too quickly and turning the mixture gummy. Cover the pot tightly and maintain a low simmer for twenty minutes. Trapped steam cooks the top layer of rice evenly without scorching the bottom.
Adapting and Storing
This dish naturally accommodates dietary modifications. Substitute vegetable stock for chicken stock and swap the meats for firm tofu or mushrooms without altering the cooking time or liquid ratio. Cool leftovers completely before sealing them in an airtight container. Refrigerate for up to four days or freeze for up to two months. Reheat portions on the stovetop with a splash of water to restore moisture.
