Geaux Jambalaya: A Flavorful Southern Delight

March 21, 2024

Cajun cuisine is renowned for its bold flavors, vibrant spices, and hearty ingredients. One dish that perfectly encapsulates the essence of Cajun cooking is Jambalaya. Originating from Louisiana, jambalaya is a flavorful one-pot dish that combines rice with an array of meats, seafood, and vegetables. Today, we'll be diving into the world of Cajun cuisine to create a mouthwatering Geaux Jambalaya using a blend of traditional ingredients and a touch of modern flair.

Ingredients:

• 2 cups long-grain rice
• 3 tablespoons Geaux Rub (cajun seasoning blend)
• 1 onion, diced
• 1 bell pepper, diced
• 2 tablespoons hot sauce
• 1 pound shrimp, peeled and deveined
• 1/2 pound smoked andouille sausage, sliced
• 1/2 pound ground pork
• 4 chicken thighs, boneless and skinless, diced
• 8 ounces baby bella mushrooms, sliced
• 2 cups chicken broth
• 1 cup water
• 2 tablespoons olive oil
• Salt and pepper to taste
• Chopped fresh parsley for garnish (optional)

Instructions:

1. Prepare the Ingredients:

   • Rinse the rice under cold water until the water runs clear. Drain and set aside.
   • Season the diced chicken thighs with 1 tablespoon of Geaux Rub and set aside.
   • Heat a large, heavy-bottomed pot or Dutch oven over medium heat and add the olive oil.

2. Sauté the Aromatics:

   • Add the diced onion and bell pepper to the pot and sauté until they start to soften, about 5 minutes.
   • Stir in the sliced andouille sausage and cook for an additional 3-4 minutes until the sausage begins to brown and release its flavor.

3. Brown the Meats:

   • Push the vegetables and sausage to one side of the pot and add the seasoned chicken thighs to the empty space.
   • Cook the chicken thighs until they are browned on all sides, about 5-6 minutes.

4. Cook the Ground Pork:

   • Once the chicken is browned, add the ground pork to the pot.
   • Break up the pork with a spoon and cook until it is no longer pink, about 4-5 minutes.

5. Add the Mushrooms and Rice:

   • Stir in the sliced mushrooms and rice, coating them with the flavorful mixture in the pot.
   • Cook for 2-3 minutes, allowing the rice to toast slightly.

6. Season and Simmer:

   • Sprinkle the remaining 2 tablespoons of Geaux Rub over the ingredients in the pot, ensuring they are evenly coated.
   • Pour in the chicken broth and season with salt and pepper to taste.
   • Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
   • Let the Jambalaya simmer for 20-25 minutes, or until the rice is tender and has absorbed the liquid.

7. Add the Shrimp:

   • Once the rice is almost cooked, gently fold in the peeled and deveined shrimp.
   • Continue to cook for an additional 5-7 minutes, or until the shrimp are pink and opaque.

8. Serve and Garnish:

   • Remove the pot from the heat and let it sit, covered, for a few minutes to allow the flavors to meld.
   • Serve the Cajun Jambalaya hot, garnished with chopped fresh parsley if desired.

With its bold flavors and comforting warmth, Geaux Jambalaya is the perfect dish to transport you to the heart of Louisiana. Whether you're cooking for a crowd or simply craving a taste of the South, this flavorful one-pot meal is sure to satisfy. So grab your ingredients, embrace the spirit of Cajun cuisine, and indulge in a bowl of spicy goodness!

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