CAPE GIRARDEAU, MO (KFVS) - This week's Heartland Cook is going to really heat us up with a little Cajun spice.
Zac Caldwell of Cape Girardeau whipped up a batch of his spicy jambalaya that he says you can adjust to your own tastes with different meats, veggies and adjust the spice level to your liking.
- 1 lb. Chicken
- 1 lb. Shrimp
- 1 lb. Andouille Sausage
- ½ cup chopped onion
- ½ cup green onion
- 1 cup orange, red or yellow bell pepper
- 1 Tablespoon minced garlic
- 2 Bay leaves
- 1 cup chopped parsley
- 1 Tablespoon Creole Seasoning
- 1 Tablespoon Worcestershire
- 3 cups minute rice (uncooked)
- 3 cups water
- 2 cups chicken stock
Sauté chicken and shrimp in olive oil until fully cooked.
In a large stock pot, sauté onion, peppers, green onion, and garlic in olive oil until onions are translucent.
Add minute rice, water and chicken stock to the pot. Then add fully-cooked chicken, shrimp, plus sliced Adouille sausage, bay leaves, Creole seasoning, Worcestershire, and parsley.
Stir and bring to a boil. When pot boils, lower heat to medium low and simmer 15 minutes or until rice is tender.