Jambalaya Flatbread DELICIOUS DISHES BY IRFAN
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Jambalaya Flatbread |
Classic Mardi Gras dish with a twist… Jambalaya on a Flatbread!!! Relish the Cajun flavours with chicken, shrimp, andouille sausage, bell peppers, white onions, jalapenos and garlic, flavored in seasoning, all on a thin flatbread, topped with Mozzarella cheese and parsley.
Course: Appetizer, Main Course
Cuisine: American
Keyword: flatbread, game day recipe, jambalaya
Ingredients
Andouille sausage (I have used AIDELLS Cajun Style Andouille sausage)15-17 shrimp (peeled, deveined and tail removed)
1 chicken breast (sliced into small pieces)
1 yellow,red and orange bell pepper
1 white onion (sliced)
1-2 jalapeno peppers (sliced)
2 tbsp Cajun seasoning
2 garlic pods (crushed)
1 cup marinara sauce
Olive oil
Freshly chopped parsley (garnish)
Shredded mozzarella cheese
Store bought flat bread
DELICIOUS DISHES BY IRFAN
Instructions
- Preheat oven to 400 degree F.
- Slice the andouille sausage and season it along with the chicken & shrimp, in Cajun seasoning (1 ½ tbsp).
- Heat olive oil in a pan, add the seasoned meats, and saute. Cook for 2 minutes on each side till browned. Remove the meats from the pan and set aside.
- Into the same pan, add crushed garlic and saute for a few seconds. Add sliced bell peppers and onions, ½ tbsp Cajun seasoning, saute and cook until softened. Add olive oil if necessary. Remove the veggies from the pan and set aside.
- Add marinara sauce into the same pan, cook on medium heat until it is slightly thick.
- Place your flatbreads on a greased sheet pan, and spread the marinara sauce evenly on top of it as the base. Top with some mozzarella cheese.
- Spread the cooked chicken, shrimp, sausage and vegetables evenly on top of the flatbread, and finally top with jalapenos and some more mozzarella cheese.
- Place the sheet pan in the oven and cook for 10-12 minutes until the cheese has melted. Take it out of the oven and allow it to cool.
- Garnish with freshly chopped parsley.
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