Cajun jambalaya

By Raquel Fox
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The Cajun version is known as brown Jambalaya and Arcadians (French Canadians) are extremely strict about using the correct ingredients to accomplish authentic result.  It should be cooked in a cast iron Dutch Oven (or stainless-steel pot) to deglaze the sediments of meat at the bottom of the pan which gives the rice its colour along with caramelize onions.  Use smoked pork sausage instead of Andouille, must use long-grain rice and tomatoes are not allowed in Cajun Jambalaya.



Cajun seasoning:

  • 2 tablespoons (30 mL) smoked paprika
  • 2 tablespoons (30 mL) fine sea salt
  • 2 tablespoons (30 mL) garlic powder
  • 1 tablespoons (15 mL) onion powder
  • 2 teaspoons (10 mL) ground cayenne
  • 1 teaspoons (5 mL) ground black pepper
  • 2 teaspoon (10 mL) dried thyme
  • 2 teaspoons (10 mL) dried oregano
  • 1 tablespoons (15 mL) dried parsley
  • 2 tablespoons (30 mL) vegetable oil
  • 2 medium onions, diced
  • 2 pounds smoked pork sausage, sliced into rounds
  • 1/2 green bell pepper, diced
  • 1/2 red bell pepper, diced
  • 2 celery stalks, diced
  • 1 tablespoons (15 mL) minced garlic
  • 1/2 bunch green onions, sliced on the diagonal
  • 3 cups seafood stock, heated
  • 2 tablespoons (30 mL) Cajun Seasoning
  • 3 cups long-grain white rice, rinsed
  • 1 pound blue crab meat
  • 1 pound shrimps
  • 1-2 teaspoons Louisiana hot sauce
  • Cajun Seasoning to taste


Cajun seasoning:

  1. Place all ingredients in a small dish and mix thoroughly with a fork. Keep in an airtight container (use within two months.)

Cajun jambalaya:

  1. Heat a 7-quart cast iron Dutch Oven with oil over medium-low heat and add the onions.  Stir occasionally for approximately 20 minutes to caramelize dark brown (do not allow onions to burn).  Remove caramelized onions and set aside.
  2. Turn the heat to medium-high, add the sausage and brown while stirring occasionally on both sides for ten minutes.
  3. Add bell peppers, celery, garlic and cook for five minutes.  Add green onions cook for one to two minutes.  Add stock and scrape at the bottom of the pan with a wooden spoon to deglaze by releasing the sediments.
  4. Add seasoning and stir.  Bring up to a boil, add the rice and stir.  Add the crab, shrimps, hot sauce (if using) turn the heat to low, cover with a lid and cook for 20 minutes or until rice is done.  Fluff with a fork and serve at once.

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