Heartland Cooks - Zac's Spicy Jambalaya

Heartland Cooks: Zac's spicy jambalaya
This week's Heartland Cook Zac Caldwell of Cape Girardeau. (Source: KFVS)
This week's Heartland Cook Zac Caldwell of Cape Girardeau. (Source: KFVS)

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.

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