Bring a taste of New Orleans (the NOLA) to your household with this spicy creole jambalaya cuisine. A strictly shrimp and chicken rendition made with brown rice and a pork free version (no andouille sausage).
Season and coat the chicken thighs with 2 tablespoon of cajun seasoning, then add to the pan to sear (this should take several minutes).
Once the chicken has browned, remove it from the pan and set aside.
To make the jambalaya
Replenish the pan with 2 tablespoon of olive oil then add the holy trinity - bell peppers, chopped celery and onions.
Saute the holy trinity for 5-6 minutes until the onions are translucent and slightly golden.
Pour in the chopped tomatoes, followed by the Seasoning - garlic powder, paprika, oregano, black pepper, thyme, bay leaves along with 2tbsp of cajun seasoning.
Stir until all of the veggies and herbs/spices are combined.
Add the vegetable broth and bring the pan to a rolling boil.
Add the rice to the pan and stir so everything is well combined.
Reduce the heat to low and simmer for roughly 40- 50 minutes or until the rice absorbs most of the liquid.
Remove the lid then finally fold in the chicken thighs and shrimp.
Allow the jambalaya to cook for a further 5-6 minutes or until the shrimp is slightly pink in colour.
Do a taste test and adjust for further seasoning adding more cajun seasoning, pink salt and black pepper to taste.