Cajun Jambalaya and the best Cornbread Muffins

I recently had happy hour with a friend and all we could talk about is needing to get away. Somewhere close enough to drive to and with good food. Immediately, we both thought of Louisiana! Beignets, crawfish étouffée, gumbo, and of course, Jambalaya!

I rarely make one pot meals but when I do, I expect lots of flavor with extra of everything! That is exactly what Jambalaya is. This recipe definitely took me back to the last time I got the chance to visit New Orleans. So much history and deliciousness.

Store bought spice blends are amazing but if you are a lot like me and tend to have a full stocked pantry at all times, you may be able to make your own Cajun Spice Blend and not have to purchase a whole new bottle!

Homemade Cajun Spice Blend

• 1 tsp smoked paprika
• 1 1/2 tsp salt
• 1 tsp pepper
• 1 tsp dried oregano
• 1/4 tsp dried thyme
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper (more if wanting extra spicy)

Mix all ingredients together and add to Jambalaya when instructed. Tip: Make a little extra to season your vegetables and meat as you go.

Ingredients

For the Jambalaya:

• 2 Tbsp olive oil
• 2 celery sticks, chopped
• 1 medium onion, chopped
• 3 bell peppers, chopped (I used one red, yellow, and green)
• 1 jalapeno, chopped
• 4 garlic cloves, minced
• 2 chicken sausages, sliced
• 1 chorizo sausage, sliced
• 3 C chicken broth
• 1- 26 oz strained tomato sauce
• 2 C long grain rice
• Cajun Spice Blend (see above for ingredient list or use 2 Tbsp of store bought cajun spice)
• 2 bay leaves
• 1 lb raw shrimp, peeled and deveined

For the Cornbread:

• 1 C flour
• 1/2 C white cornmeal
• 1/2 C sugar
• 3/4 Tbsp baking powder
• 1/2 tsp salt
• 4 Tbsp butter – melted
• 1/4 C oil
• 1/2 C + 2 Tbsp whole milk
• 1 large egg
• Optional: 1-2 jalapeño, chopped

DIRECTIONS

Cornbread Muffins:

1. Preheat oven to 350 and grease muffin tin well
2. In a medium size bowl or stand mixer, whisk together flour, cornmeal, sugar, baking powder, and salt
3. Add remainder ingredients and mix until well combined
4. Pour batter into prepared muffin tin
5. Bake for 20 minutes until edges are golden brown or an inserted toothpick comes out clean

Cajun Jambalaya:

1. In a dutch oven, add 2 Tbsp of olive oil. Toss in the chopped celery, bell peppers, onion, jalapeño, and minced garlic. Sauté over medium-high heat until they are tender. About 4-5 minutes. Sprinkle some salt and pepper in while cooking. If you made extra cajun spice blend, add some of it in as well!
2. Add in your sliced chicken & chorizo sausage pieces. Add another Tbsp of olive oil to the pan with the veggies. Continue to sauté everything until the meat is almost cooked and no longer pink.
3. Add in the chicken broth, strained tomatoes, rice, and homemade Cajun seasoning blend. Mix to combine all ingredients. Add your two bay leaves. Cover with a lid and lower the heat to medium-low. Allow the jambalaya to simmer until the rice is fully cooked and tender. Should be about 20-25 minutes. Make sure to stir the ingredients every 4-5 minutes to prevent the rice from sticking to the bottom of the pan and burning.
4. Season your raw shrimp with some cajun spice. Fold in your shrimp to your jambalaya. Cover again and allow the shrimp to cook until done.
5. Once done, remove the two bay leaves from the pot and taste for spicy level. Add more cayenne pepper if needed. Enjoy!