Get ready to take your taste buds on a vibrant journey with this Spicy Tropical Jambalaya! This dish is a lively twist on a classic favorite, combining the heartiness of jambalaya with the bright, refreshing flavors of the tropics. Perfect for when you want something comforting yet exciting.
The heart of this dish is the mix of proteins and spices. Chicken breast provides a lean, hearty base, while shrimp adds a touch of elegance and a burst of ocean flavor. The smoky, robust taste of andouille sausage ties everything together.
Olive oil is our cooking fat of choice, lending a subtle richness without overpowering other flavors. The aromatic trio of onion, red bell pepper, and yellow bell pepper lays down a flavorful foundation, while garlic brings its unmistakable depth.
Pineapple chunks bring a sweet, tropical twist that balances the heat from our spice blend: Cajun seasoning, smoked paprika, and a touch of cayenne pepper for that fiery kick. The creamy coconut milk adds a silky texture and mild sweetness that complements the spices beautifully.
Long-grain white rice is a classic choice for jambalaya, absorbing all the delicious flavors as it cooks. Chicken broth keeps everything moist and flavorful, while salt and pepper enhance all the natural goodness. Finally, a sprinkle of fresh cilantro and a squeeze of lime wedges give a fresh, tangy finish.
This jambalaya pairs beautifully with a simple green salad dressed with a light vinaigrette to complement its bold flavors. For a hearty meal, serve alongside some crusty bread to soak up the flavorful sauce. A cold glass of tropical fruit juice or a light beer would also make an excellent accompaniment.
Start by heating up your olive oil in a large pot over medium heat. Once shimmering, toss in the diced chicken and sliced sausage. Cook them until they're browned and starting to release their flavors. This should take about 5-7 minutes.
Next, add the diced onion, red and yellow bell peppers, and minced garlic. Sauté until the veggies are tender and aromatic, which should be another 5 minutes or so. This is where the kitchen starts to smell amazing!
Stir in the pineapple chunks, making sure they coat in the delicious juices in the pot. Add the rice and your spice trio: Cajun seasoning, smoked paprika, and cayenne pepper. Stir everything well so the rice absorbs all those flavors.
Pour in the chicken broth and coconut milk, then give it a good stir. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20 minutes, allowing the rice to cook through and soak up all the liquid.
Finally, add the shrimp on top, cover again, and let them cook for another 5 minutes or until they're pink and opaque. Remove the pot from the heat, sprinkle with chopped cilantro, and serve with lime wedges on the side.
Share