In a love letter to both cuisines, Vietnamese Cajun Seasoning lends it’s bright, playful flavor and heat to this take on the ever-popular jambalaya.
Ingredients
- 3 cups chicken stock
- 1 1/2 pounds chicken thighs, boneless, skinless, cut into 1/2-inch pieces
- 1 teaspoon kosher salt
- 1/2 teaspoon Black Pepper, Shaker Grind
- 1 tablespoon canola oil
- 1 pound andouille sausage, sliced into thin rounds
- 1 cup yellow onion, diced
- 1 cup green bell pepper, stemmed, seeded, diced
- 1 cup celery ribs, diced
- 6 each garlic cloves, minced
- 1 teaspoon tomato paste
- 1 tablespoon Original Cayenne Pepper Sauce
- 2 tablespoons Vietnamese Cajun Style Seasoning
- 2 cups long-grain rice
- 3 tablespoons Vietnamese Cajun Style Seasoning
Nutrition Information
(per serving)
In a love letter to both cuisines, Vietnamese Cajun Seasoning lends it’s bright, playful flavor and heat to this take on the ever-popular jambalaya.
Key products
Instructions
- Heat convection oven to 350°F. In a stockpot, bring chicken stock to strong simmer and hold simmering.
- Season chicken with salt and pepper. In a separate stockpot, heat oil over medium-high heat until shimmering. Add chicken; cook until browned on all sides, about 5 minutes. Remove chicken and set aside.
- Add sausage; cook until just starting to brown, about 2 minutes. Remove sausage and set aside with chicken. Add vegetables and cook until lightly golden, about 6 minutes, scraping brown bits from pot.
- Stir in tomato paste; cook until lightly browned, about 1 minute. Add RedHot Sauce and first amount (2 tbsp) of Vietnamese Cajun Seasoning; stir to combine. Return chicken and sausage to pot. Stir in rice until combined.
- Transfer mixture to hotel pan. Add hot chicken stock. Stir well to combine. Cover tightly with foil. Bake in preheated oven 40 minutes. Remove from oven and fluff rice, folding in remaining Vietnamese Cajun Seasoning (3 tbsp). Serve hot.
