Scott's Recipe

Jambalaya - Blackened Chicken

Category: Cajun

Blackened Seasoning Mix
2 1/2 tsp salt
1 tsp garlic powder
1 tsp onion powder
1 tsp cayenne pepper (or less)
3/4 tsp black pepper
2 1/2 cup raw rice
2 tsp salt
1 tsp white pepper
1 tsp black pepper
1/2 tsp cayenne pepper
1 tsp dry mustard
4 bay leaves
1 lb boneless chicken breast
1 stick butter
1 cup chopped onions
1 cup chopped bell pepper
11/2 cup chopped celery
2 tsp minced garlic
1 lb smoked pork sausage, preferably Andouille


1. Heat a black iron skillet over high heat until it starts to smoke.
2. In a deep dish, melt 1/2 a stick of butter and pour it over the chicken. Dip each side of the chicken in the butter, then generously sprinkle each side of the chicken with the blackened seasoning mix.
3. Place the chicken in the hot skillet and place 1 tsp. of butter on the chicken. (Be careful, as the butter will tend to flair up). Cook until the underside looks charred, about 2 minutes.
4. Flip over and pour 1 teaspoon of butter over the chicken. Cook the chicken until it is done, about 2 more minutes.
5. In a cast iron skillet, cook sausage over medium heat for about 5 minutes. Stir in half of the onions and cook until dark brown, but not burnt.
6. Stir in the onions, celery, bell pepper, garlic and the seasoning mix. Cook until vegetables are almost tender, about 10 minutes.
7. Stir in rice and well, then add 5 cups of water.
8. Bring to a boil and reduce the heat to low. Cover and cook for 20 minutes. Cut the blackened chicken into bite-sized pieces and fold in gently, trying not to disturb the blackened coating. Serve it up!