I love everything New Orleans so you had me at jambalaya, ya-ya. I will gladly consume any and all varieties of rice dishes so professing my love of jambalaya in the great roster of all things rice doesn’t say much. But this rice leaves my toes a tapping, my mouth a grooving, and my fork a moving. The rice gets topped with blackened chicken and shrimp that make my heart sing, resulting in one big happy dance over here.
You’re in for a real treat if you’ve never eaten jambalaya. Rice cooks with a savory homemade Cajun blend that packs a bit of heat to get your mouth singing but not enough to blow your palate, though feel free to punch up the heat. Jambalaya has layer upon layer of flavor from sauteed vegetables, spicy Andouille sausage, and loads of spices, plus the chicken goodness that drips down on the rice as it cooks. Your mouth is in for a good time.
Blackened chicken is code for extremely flavorful and moist chicken, and it’s so simple to make, though I’d suggest opening a window. Simply cover the chicken in a generous coating of Cajun spice and sear it in a cast-iron pan before cooking the rice in the same pan. (Ya-ya!) The spices create a crust on the outside of the chicken that adds loads of flavor and it also seals in the juices. It’s a win-win for chicken cookery and a bonus treat for your mouth. Then there’s blackened shrimp. Double bonus. But open that window.
I am a huge fan of one-pot cooking so naturally One-Pot Blackened Chicken and Shrimp Jambalaya is my jam. There’s nothing better than eating a good meal and knowing clean-up is a cinch. Let the good times roll, indeed. And if jambalaya doesn’t sing your tune, try One-Pot Greek Chicken and Rice Pilaf or One-Pot Jerk Chicken and Caribbean Rice with Island Salsa. I heart you, one-pot cooking.