Yield: 4-6

Blackened chicken breast | sautéed shrimp | chicken-andouille sausage | bell peppers | onions | tomatoes | Cajun-spiced broth | rice pilaf
Perhaps nowhere in America is there a culinary tradition as distinctive as that of New Orleans. The origins of New Orleans cuisine come from all over: Spain, France, West Africa and the southeastern United States. Of course, you won’t have to travel far to enjoy a big bite of the Big Easy when you visit BJ’s Restaurant & Brewhouse. The star of this show is a trio of meat and seafood. Blackened chicken breast, sautéed shrimp and chicken-andouille sausage combine to create a dish that’s bursting with flavor. Of course, it wouldn’t be jambalaya without onions and bell peppers, so we add those to the mix, along with tomatoes for a creole-style tang. Our special Cajun-spiced broth rounds things out with a spicy bite, and it’s all served over rice pilaf. Big, bold flavor like this deserves a big, bold beer to go along with it.
Prep: Cook:
Protein:

• 1lb chicken breast (cut into bite-sized pieces),
• ½-1lb andouille sausage (sliced),
• 1lb raw shrimp (peeled and deveined).

Produce:

• 1cup diced white onion,
• 1cup diced green bell pepper,
• 1cup diced celery (the “trinity”),
• 4cloves minced garlic,
• 1jalapeno (optional, for heat).

Tomatoes & broth:

• 1(14-oz) can crushed or diced tomatoes,
• 3-4cups low-sodium chicken broth.

Rice & seasoning:

• 1-1½cups uncooked long-grain white rice,
• 2-3TBS Cajun seasoning,
• 1tsp dried thyme,
• 1tsp dried oregano,
• 1bay leaf.

Fat & garnish:

• Olive oil or butter for sautéing,
• green onions and parsley for garnish.

Prep and sear:

Season the chicken with Cajun seasoning. In a large heavy pot or Dutch oven, heat 2 TBS of oil over medium-high heat. Brown the chicken, then remove it from the pot. Add the sliced andouille sausage and brown, then remove.

Sauté trinity:

Add a little more oil to the pot if needed. Add the onion, bell pepper, celery, and jalapeno. Sauté until tender (about 5-7 minutes). Add the garlic and cook for 1 minute more.

Simmer:

Stir in the tomatoes, Cajun seasoning, thyme, oregano, bay leaf, chicken broth, and browned meats. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes until the rice is tender.

Add shrimp:

Stir in the shrimp and cook for another 3-5 minutes until they are pink and cooked through.

Finish:

Remove the bay leaf. Adjust seasoning with salt and pepper if needed. Garnish with chopped green onions and parsley before serving.