Cajun Chicken and Sausage Jambalaya

  • Yield servings


2 tablespoons "Tony's" cajun seasoning
2 tablespoons Fajita seasoning
2 tablespoons garlic salt
2 tablespoons jamacian jerk seasoning
6 tablespoons canola oil
8 tablespoons flour
3 cups chopped celery
1 cup chopped onion
3/4 cup chopped green pepper
3 large chicken breast
1 -- kielbasa sausage link chopped
2 tablespoons crab and shrimp boil
1 cup water
1/2 cup ketchup
15 ounces can pettit diced tomatoes
48 ounces chicken broth
2 cups water
2 -- bay leaves
1 1/2 cups chopped pinapple
1/2 teaspoon "Tiger" sauce
1/2 teaspoon tabasco sauce
1 teaspoon file gumbo
1/2 cup chopped green onion
1/2 cup diced cilantro
4 cups cooked rice


Mix together Tony's seasoning, fajita seasoning, garlic salt, and jerk seasoning. Reserve 1 Tbsp of the spice mixture.

Take the chicken breast and cut them into cutlets. Cover the cutlets in the seasoning mixture and set aside while chopping ingredients.

Take a hot pan and spray with small amount cooking spray. Place chicken in pan and blacken eat side of the cutlet for 5 minutes each side. Set aside to rest.

Bring 1 cup of water and crab and shrimp boil to boil. Add sausage and boil for 5 minutes on medium heat. Remove sausage and set aside with chicken. Reserve 1/2 cup of liquid only.

In a large soup pot, on medium high heat add canola oil and flour, STIR Continuously. After 2 minutes add the 1 Tbsp of reserve spice mixture, STIR Continuously for 5 minutes. Place on medium heat. Add chopped celery, onion, and green peppers. Stir frequently. Cook for 5 minutes. Add ketchup and diced tomatoes. Add bay leaves, 1/2 cup of crab and shrimp boil liquid, and chicken broth. Stir intermittently.

Chop chicken, then add chicken and sausage to the gumbo. Add tiger sauce, tabasco and chopped pineapple. Keep on low boil stir intermittently for 1-2 hours. Just before serving add file gumbo and let simmer for 5 minutes.

Serve over rice and garnish with chopped onion and cilantro.

Keep the Tabasco sauce close by for a little extra kick!



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