Some Cajun jambalaya recipes include the Cajun jambalaya from LouisianaTravel.com and Cajun chicken and sausage jambalaya from Food Network. The first recipe requires pork, smoked sausages, rice, bell peppers, onions, parsley and dark roux. Garlic, celery, bay leaves, olive oil, beef stock, hot sauce and Creole seasoning are also used. The second recipe requires pork sausages, chicken, rice, onions, garlic and chicken stock. Other ingredients are fresh thyme, black and white pepper, parsley and red pepper.
For Cajun jambalaya, heat 1 tablespoon of vegetable oil in a sauce pot and cook 1 pound of cubed pork seasoned with 1 teaspoon of Cajun seasoning for 10 minutes. Add 1/2 pound of cubed smoked sausage and cook for five minutes. Stir in 1 cup of chopped onions, 1/2 cup each of chopped celery and green bell peppers and 1 teaspoon of minced garlic. Cook for five minutes, and stir in a tablespoon of dark roux and 1/2 cup of water. Cover and cook for 10 minutes.
Add 2 cups of rice, 3 1/2 cups of beef stock, two bay leaves and 1 teaspoon of hot sauce. Reduce heat and cook for 30 minutes. Add 1/4 cup of chopped green onions and 2 tablespoons of minced parsley and serve.
For Cajun chicken and sausage jambalaya, heat 2 pounds of sliced, smoked pork sausages in a large cast iron Dutch oven. Add 2 1/2 pounds of skinned boneless chicken thighs and cook until brown. Lower heat and add 1 1/2 pounds of diced onions and 2 tablespoons of minced garlic. Sauté for 15 minutes, add 1 pound of cubed tasso and 3/4 tablespoons each of fresh thyme and basil leaves. Add 1/3 gallon of chicken stock, 1 1/4 pounds of rice and 1 tablespoon of fresh parsley. Cover, reduce heat and cook until rice is tender.