Jambalaya recipe

26.03.2024
45

Jambalaya is a classic Louisiana Creole dish with Spanish and French influences. It is a one-pot dish made with rice, meat (such as chicken, sausage, or shrimp), and a variety of vegetables, spices, and seasonings. Jambalaya is known for its bold flavors and spicy kick, making it a popular dish in Cajun and Creole cuisine.

Jambalaya recipe

Jambalaya is a classic Louisiana Creole dish with Spanish and French influences. It is a one-pot dish made with rice, meat (such as chicken, sausage, or shrimp), and a variety of vegetables, spices, and seasonings. Jambalaya is known for its bold flavors and spicy kick, making it a popular dish in Cajun and Creole cuisine.

  • Ingredients:
IngredientQuantity
Chicken thighs500g, boneless and skinless, cut into bite-sized pieces
Andouille sausage250g, sliced
Onion1, chopped
Bell pepper1, chopped
Celery2 stalks, chopped
Garlic cloves3, minced
Rice1 1/2 cups
Chicken broth3 cups
Diced tomatoes1 can (400g), drained
Tomato paste2 tbsp
Cajun seasoning2 tbsp
Paprika1 tsp
Dried thyme1 tsp
Dried oregano1 tsp
Cayenne pepper1/2 tsp
SaltTo taste
PepperTo taste
Green onionsFor garnish
ParsleyFor garnish
  • Preparation:
  1. Heat a large pot or Dutch oven over medium-high heat. Add the chicken and sausage, and cook until browned.
  2. Add the onion, bell pepper, celery, and garlic to the pot. Cook, stirring occasionally, until the vegetables are softened.
  3. Stir in the rice, chicken broth, diced tomatoes, tomato paste, Cajun seasoning, paprika, thyme, oregano, cayenne pepper, salt, and pepper.
  4. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for about 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
  5. Remove the pot from the heat and let it sit, covered, for 5 minutes.
  6. Fluff the jambalaya with a fork and serve hot, garnished with chopped green onions and parsley.

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