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.
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:
Ingredient | Quantity |
---|---|
Chicken thighs | 500g, boneless and skinless, cut into bite-sized pieces |
Andouille sausage | 250g, sliced |
Onion | 1, chopped |
Bell pepper | 1, chopped |
Celery | 2 stalks, chopped |
Garlic cloves | 3, minced |
Rice | 1 1/2 cups |
Chicken broth | 3 cups |
Diced tomatoes | 1 can (400g), drained |
Tomato paste | 2 tbsp |
Cajun seasoning | 2 tbsp |
Paprika | 1 tsp |
Dried thyme | 1 tsp |
Dried oregano | 1 tsp |
Cayenne pepper | 1/2 tsp |
Salt | To taste |
Pepper | To taste |
Green onions | For garnish |
Parsley | For garnish |
- Preparation:
- Heat a large pot or Dutch oven over medium-high heat. Add the chicken and sausage, and cook until browned.
- Add the onion, bell pepper, celery, and garlic to the pot. Cook, stirring occasionally, until the vegetables are softened.
- Stir in the rice, chicken broth, diced tomatoes, tomato paste, Cajun seasoning, paprika, thyme, oregano, cayenne pepper, salt, and pepper.
- 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.
- Remove the pot from the heat and let it sit, covered, for 5 minutes.
- Fluff the jambalaya with a fork and serve hot, garnished with chopped green onions and parsley.
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