This recipe is a delightful twist on a classic Creole dish that brings together the vibrant flavors of the Caribbean with the comforting richness of cheesy goodness. It combines tender chicken, succulent shrimp, and savory sausage with a medley of aromatic spices, bell peppers, and tomatoes, all simmered to perfection in a fragrant broth. What sets this jambalaya apart is the indulgent addition of creamy cheese, adding a luscious texture and depth of flavor that will keep you coming back for more.
1 pound boneless skinless chicken thighs, cut into 1-inch pieces
13 ounces andouille sausage, sliced into rounds
2 tablespoons Cajun seasoning
1 tablespoon Jerk paste/wet seasoning
1-pound large shrimp, peeled and deveined
2 tablespoons Canola oil
1 medium oil, diced
1 small green bell pepper, diced
1 small red bell pepper, diced
4 cloves garlic, minced
3 scallions, diced
14 ounces canned crushed tomatoes
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons fresh thyme leaves
1/2 teaspoon scotch bonnet pepper sauce
2 teaspoons gravy muster sauce
1 cup thinly sliced okra
1 1/2 cups uncooked white rice, washed
4 tablespoons butter
2 cups Mexican style shredded cheese
3 cups low sodium chicken broth
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