There is nothing quite as authentically Cajun as Jambalaya, and Basin Blend is the perfect way to bring out that Louisiana flavor. This Jambalaya recipe can’t be beaten. If you want a jambalaya that is creamy, spicy, hearty and packed with flavor, this is the recipe you’re looking for. Authentically Cajun and packed to the edge of the pot with Louisiana history and culture. Read More below for the full recipe, and be sure to let me know what you think in the comments below.
4 tablespoons of Basin Blend
2 tablespoons olive oil
1 pound boneless skinless chicken thighs (cut into 1-inch pieces)
1 pound shrimp (peeled and deveined)
1 pound Andouille sausage (sliced 1/4-inch rounds)
1 red onion (peeled, finely chopped)
1 cup green bell pepper (finely chopped)
1/2 cup celery (finely chopped)
3 cloves garlic (minced)
2 jalapenos (sliced)
1 can chopped tomatoes (14 ounces)
2 bay leaves
1 1/2 cups rice
3-4 cups chicken stock
2 teaspoons hot sauce
1/2 cup scallions (sliced plus more for garnish)
kosher salt and freshly ground black pepper (to taste)
Heat the oil in a large heavy skillet over medium-high heat. Add chicken and sausage, and cook for 5 minutes, stirring constantly. Remove the meats from the skillet.
Pour off the excess oil, and add your onion, bell pepper, and celery. Cook over medium heat, stirring constantly until the onion has softened. Stir in tomato, Basin Blend, and bay leaves
Return the chicken and sausage to skillet. Add the rice and chicken stock, and bring the mixture to a boil. Reduce the heat to low, cover, and let cook for 25 minutes or until rice is tender, stirring occasionally. Remove bay leaves before serving.