Jambalaya. Jambalaya (/ˌdʒæmbəˈlaɪ.ə/ JAM-bə-LY-ə, /ˌdʒʌm-/ JUM-) is a Creole rice dish of West African, French (especially Provençal cuisine), and Spanish influence, consisting mainly of meat and vegetables mixed with rice. The BEST Jambalaya Recipe -- made with shrimp, chicken and Andouille sausage, veggies, rice and the most delicious zesty Cajun seasoning. 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.
Everyone will agree, thought, that this jambalaya recipe is the best around. Jambalaya (pronounced /ˌdʒʌmbəˈlaɪə/ or <jum-buh-LIE-uh>) is a casserole-style dish of Spanish and French influence originating in Louisiana. Jambalaya is traditionally a one pot dish, with a variety of meats and seafood, vegetables, and spicy seasonings. You can have Jambalaya using 16 ingredients and 17 steps. Here is how you achieve that.
Ingredients of Jambalaya
- Prepare of skinless, boneless chicken thighs.
- Prepare of uncooked chorizo sausage (the authentic sausage is called and andouille, but if you can find that in the UK please tell us where).
- It's of Olive oil.
- You need of onion.
- Prepare of celery sticks.
- You need of green pepper.
- It's of vine ripened tomatoes.
- It's of garlic cloves.
- It's of cayenne pepper.
- You need of paprika.
- Prepare of dried oregano.
- Prepare of dried thyme.
- Prepare of bay leaves.
- Prepare of mugs full of long grain rice.
- You need of mugs of chicken stock.
- It's of spring onions, sliced (including the green bits).
A jambalaya for the low-carb and paleo crowd. Jambalaya doesn't get any easier than this Instant Pot® version, full of andouille sausage, shrimp, chicken, and plenty of vegetables. Build deep flavors in this Jambalaya by sautéing the aromatic trinity of onion, celery, and pepper in the andouille drippings with herbs, garlic, and spices. If you prefer to bake your rice rather than.
- 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..
See more ideas about jambalaya, jambalaya recipe, recipes. Make a flavorful dinner for your family tonight with our Jambalaya Mix. Try any one of these recipes - jazz it up to make it your own! Jambalaya is a Louisiana Creole dish of Spanish and French influence. Jambalaya is traditionally made in three parts, with meats and vegetables, and is completed by adding stock and rice.