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Cajun Chicken Jambalaya

Jambalaya is a French word that means ‘jumbled’ or ‘mixed up’. In our Jambalaya we have Shemin’s Cajun Spice Blend, perfectly crisp pancetta and succulent chicken all cooked together to create mouth-watering aromas and flavours.

Serves

6

The star of the show

Gluten free
Shemins Jerk Spice Blend
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Shemin's Cajun

Shemin’s Cajun Spice Blend is a bold, fragrant mix inspired by the Deep South. With smoky paprika, fiery chillies, aromatic herbs and a hint of sweetness, it adds depth and zing to meat, fish, vegetables or marinades. Perfect for bringing a touch of Southern flair to everyday cooking.
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Chilli Free Chilli Free
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Gluten free Dairy free
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Shemin’s Indian Curry Paste

Our multi-award winning paste will be your new secret when it comes to Indian cooking. 

Ingredients

  • 550g boneless chicken thighs, cut into chunks
  • 2.5 tbsp Shemin’s Cajun Spice Blend
  • 2 tbsp olive oil
  • 130g pancetta cubes or chorizo
  • 2 small onions, diced
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 1 tsp crushed garlic
  • 3 dried bay leaves (optional)
  • 400g tin chopped tomatoes
  • 360g rice, rinsed and soaked for about 20 minutes
  • 850ml chicken or vegetable stock
  • squeeze of lemon
  • 1tsp Tabasco sauce
  • handful parsley, chopped

How to make Cajun Chicken Jambalaya

  1. Season the chicken pieces with salt, pepper and 1/2 tsp Shemin’s Cajun Spice Blend.
  2. Heat a large frying pan with a tight fitting lid on high with the oil, and fry the chicken pieces until golden brown. Remove from the pan and leave to one side.
  3. Turn the heat down to low and add the pancetta or chorizo in the same pan. Fry for 2-3 minutes. Then add the onions and pepper and stir until softened. Add 2 tbsp Shemin’s Cajun Spice Blend, garlic, bay leaves, the chicken and tin of tomatoes. Check the seasoning and stir gently in the pan for about 5 minutes until the tomatoes have broken down slightly.
  4. Pour in the chicken stock, the drained rice, tabasco, lemon juice and half of the parsley. Stir and turn the heat down to a low simmer. Pop the lid on and let the Jambalaya cook for 30 minutes, until the rice is done and all the liquid has been absorbed. When done, allow to rest for 10 minutes with the lid on.
  5. Serve hot with the rest of the chopped parsley sprinkled over.

Loved by curry enthusiast globally

tik Verified curry lover

Simply the best products you can buy to enhance your culinary skills !

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tik Verified curry lover

This is the second order I have placed - the first was because I read a recommendation by James Martin. I usually make my own pastes but time constraints led…

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tik Verified curry lover

Love your various spice mixes, unfortunately my local supplier has stopped stocking your products, so having to order online Website and ordering was easy

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tik Verified curry lover

always very good and fantastic flavours.

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tik Verified curry lover

Shemins Chilli Free Paste is the only Paste we buy now as there is really nothing else on the market that is completely chili free but enabling to create delicious…

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tik Verified curry lover

Website is well designed and easy to navigate

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tik Verified curry lover

Easy to use website

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tik Verified curry lover

Amazing pastes and recipes I have most of your spice mixes, I recommend to a lot of people x

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tik Verified curry lover

I couldn't get the website to work Saturday. Fine today.

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tik Verified curry lover

Terrible website! So difficult to order what you actually want. Backwards and backwards again to get what you want. Gave up yesterday and same story today. Great products shame about…

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