Jambalaya. Season the sausage and chicken pieces with Cajun seasoning. Remove with slotted spoon, and set aside. While true jambalaya is really more of a thicker rice stew than a soup, it's one of those dishes that more stock can be added to easily make it into a soup recipe.
Jambalaya is such a culinary staple and storied dish in New Orleans the word is used to describe so much more than food. "What a crazy jambalaya of music at this festival." The dish has represented New Orleans since Colonial Spanish settlers tried reconstructing their native paella from locally-sourced ingredients. Jambalaya Mix In a small bowl, combine rice, onion, parsley, beef bouillon, thyme, garlic powder, black pepper, cayenne pepper, salt, and bay leaf. Remove sausage with a slotted spoon. You can cook Jambalaya using 16 ingredients and 17 steps. Here is how you achieve that.
Ingredients of Jambalaya
- Prepare 8 of skinless, boneless chicken thighs.
- Prepare 300 g of uncooked chorizo sausage (the authentic sausage is called and andouille, but if you can find that in the UK please tell us where).
- Prepare of Olive oil.
- Prepare 1 of onion.
- It's 4 of celery sticks.
- It's 1 of green pepper.
- Prepare 6 of vine ripened tomatoes.
- Prepare 3 of garlic cloves.
- You need 1/2 tablespoon of cayenne pepper.
- Prepare 1/2 tablespoon of paprika.
- You need 1 teaspoon of dried oregano.
- It's 1 teaspoon of dried thyme.
- It's 2 of bay leaves.
- Prepare 2.5 of mugs full of long grain rice.
- You need 5 of mugs of chicken stock.
- You need 6 of spring onions, sliced (including the green bits).
For a spicier jambalaya, use two jalapeños. And then you can always add more cayenne at the end if you'd like. Pick your protein: Chicken, shrimp and Andouille sausage are all traditional options for jambalaya. But feel free to choose just one, two or use all three, depending on what proteins you like.
Jambalaya step by step
- Measure out your rice into a pan, and wash the rice by running cold water into it, swishing it around, tipping the water away, then doing it again until the water is considerably less cloudy. Drain the rice and keep ready for later..
- Chop up the chicken thighs into morcels. Season the raw meat with salt and pepper..
- Skin the sausage and chop the into slices or chunks..
- Heat some oil in a large pan and fry the chicken and sausage for a a few minutes..
- Once the chicken is browned and the chorizo has coloured the oil, remove the meat from the pan..
- Fry the onion, celery and green peppers in the lovely chorizo-y oil, until the onion is soft – about 10 minutes..
- While you’re frying, boil the kettle and put boiling water in a pan. In a separate bowl, prepare some iced water. Dunk your tomatoes in the boiling water for about 30 seconds, then remove them and put them in the ice water..
- You should now be able to peel the tomatoes’ skin off. Once you’ve done that, roughly chop the tomatoes..
- Add the herbs and spices into the pan and stir in, cooking for 30 seconds or so..
- Then add tomatoes to the pan and stir in. Cook for a few minutes..
- Put the meat back into the pan, then add the rice. Stir to mix the rice with all the other goodies..
- Now, pour the stock into the pan. Bring it to a simmer, then lower the heat so it doesn’t burn..
- Cook for about as long as the rice packet says it’ll take, usually 12-15 minutes. Stir occasionally, but not too much and not too hard. You don’t want the rice breaking up and turning into a slop..
- While it cooks, chop up your spring onions..
- Once the rice is just tender and the water is mostly absorbed, sprinkle over the spring onion..
- It’s ready to serve. Some people stir in chilli sauce at this point, or if you have some spice wimps in your midst, you could just leave it and let people administer the spicy sauce themselves..
Jambalaya is a wildly popular dish that originated in New Orleans and was inspired by flavors around the world—Spanish, West African, and French to name a few. Our recipe was inspired by other. Stir in the celery, green peppers, onion, garlic, seasonings and pepper sauce. There are two general kinds of jambalaya: Creole and Cajun. Both utilize what's referred to as the "holy trinity" - onion, celery, and bell pepper (usually green).