Blackened chicken breast | saut\u00e9ed shrimp | chicken-andouille sausage | bell peppers | onions | tomatoes | Cajun-spiced broth | rice pilaf Produce: <\/strong><\/p>\n Tomatoes & broth: <\/strong><\/p>\n Rice & seasoning: <\/strong><\/p>\n Fat & garnish: <\/strong><\/p>\n Season the chicken<\/strong> with Cajun seasoning<\/strong><\/span>. In a large heavy pot or Dutch oven, heat 2 TBS of oil<\/strong> over medium-high heat. Brown the chicken,<\/strong> then remove it from the pot. Add the sliced andouille<\/span><\/span> sausage<\/span><\/strong> and brown, then remove.<\/p>\n Saut\u00e9 trinity: <\/strong><\/p>\n Add a little more oil<\/strong> to the pot if needed. Add the onion, bell pepper, celery,<\/strong> and jalapeno<\/strong><\/span>. Saut\u00e9 until tender (about 5-7 minutes). Add the garlic<\/strong> and cook for 1 minute more.<\/p>\n Simmer: <\/strong><\/p>\n Stir in the tomatoes,<\/strong> Cajun seasoning<\/strong><\/span>, thyme, oregano, bay leaf, chicken broth,<\/strong> and browned meats.<\/strong> Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes until the rice<\/strong> is tender.<\/p>\n Add shrimp: <\/strong><\/p>\n Stir in the shrimp<\/strong> and cook for another 3-5 minutes until they are pink and cooked through.<\/p>\n Finish: <\/strong><\/p>\n Remove the bay leaf.<\/strong> Adjust seasoning with salt<\/strong> and pepper<\/strong> if needed. Garnish with chopped green onions<\/strong> and parsley<\/strong> before serving.<\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 4-6 Blackened chicken breast | saut\u00e9ed 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…<\/p>\n
\nPerhaps 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, saut\u00e9ed 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.
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