It doesn’t get any better than boneless chicken and Mahatma® White Rice, smoked sausage, green bell pepper, onion, diced tomatoes, and chilies, seasoned with garlic powder and Cajun seasoning; simmered in chicken broth.
Remove the chicken from bones; cut the chicken into bite-size pieces, and set aside.
Cook sausage in a Dutch oven over medium heat, stirring constantly, 5 minutes.
Add the bell pepper and onion; cook, stirring constantly, 3 minutes or until vegetables are tender.
Stir in tomatoes and green chilies, chicken broth, 1 cup water, garlic powder, and Cajun seasoning; bring to a boil, stirring occasionally.
Stir in chicken and rice. Cover, reduce heat, and simmer 30 minutes or until rice is tender.
This popular Louisiana dish combines a mix of creole flavors originating from France, Spain and West African countries. The one-pot meal combines Cajun seasoning with smoked sausage, roasted chicken and the aromatic holy trinity of Cajun/Creole cuisine including onion, celery, and bell peppers all cooked in with the rice.
You may be thinking this sounds a bit like other dishes such as Spanish Paella, Gumbo or African Jollof Rice. However, the main differences between our starring Jumbalaya are that it uses Cajun seasonings and long grain rice while others may use short grain. It is also cooked over a stove in a large pot rather than in a skillet.
This dish is perfect to prepare as a meal for a family gathering or to use for your weekly meal prep. Prepare a large pot on Sunday and eat for lunch or dinner throughout the week.
What is in Cajun Seasoning and can I make it homemade? Feel free to mix and match to make your own Cajun Seasoning by combining garlic and onion powder, salt, paprika, Italian herbs and more. Want to heat things up? Add a bit of hot chili pepper or spicy paprika to your mix.