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| Characterized by deep flavor and a hint of heat, Cajun cuisine is one of America’s culinary treasures. And now it’s easier than ever to create the taste of New Orleans at home with NEW Swanson® Louisiana Cajun Flavor Infused broth. Flavored with green pepper, onion, celery and garlic, you can enjoy traditional Cajun dishes, like gumbo and jambalaya, but we think you’ll like it so much that you’ll find all kinds of ways to work it into your cooking routine! |
| Find more Cajun-inspired recipes at |
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| Prep: 25 minutes |
| Total: 1 hour 25 minutes |
| Makes: 8 servings |
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| Ingredients: |
| 1/3 cup canola oil |
| 1 pound fresh andouille sausage links, cut into ½-inch pieces |
| ½ cup all-purpose flour |
| 1 extra large onion, diced (about 1 ½ cups) |
| 2 stalks celery, diced (about 1 cup) |
| 1 large green bell pepper, diced (about 1 ½ cups) |
| 32 ounces (1 carton) Swanson® Louisana Cajun Flavor Infused Broth |
| 8 ounces (½ of a 16-ounce package) sliced frozen okra (about 2 cups) |
| 2 cups cubed cooked chicken |
| Directions: |
| 1. Heat 2 tablespoons oil in a 4-quart saucepan over medium heat. Add the sausage and cook until well browned, stirring occasionally. Remove the sausage from the saucepan and drain on paper towels. Do not pour off the drippings from the saucepan. |
| 2. Reduce the heat to medium-low. Stir the remaining oil and the flour in the saucepan and cook for 30 minutes or until the flour mixture is dark brown, stirring occasionally. |
| 3. Stir the onion, celery and pepper in the saucepan and cook for 15 minutes, stirring occasionally. Stir in the broth, okra, chicken and sausage and heat to a boil. Reduce the heat to low. Cook, uncovered, for 20 minutes, stirring occasionally. |
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| If you’re craving a dish that’s full of flavor yet easy to execute, this hearty jambalaya with shrimp and ham should satisfy in short order. Swanson® Louisiana Cajun Flavor Infused broth enhances and enriches, making this classic Cajun recipe a perfect choice any night of the week. |
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| Known as “the trinity,” onion, celery and bell pepper are always found in classic Cajun dishes like gumbo and jambalaya. To bring out the trinity’s flavor, sauté the vegetables until crisp-tender first—they’ll infuse the entire dish with taste. |
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WHAT'S YOUR REASON?
DISH ABOUT IT. |
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