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. 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.
Jambalaya - one of THE most epic rice dishes in the world! This is an easy Jambalaya recipe filled Jambalaya recipe - one of New Orleans' most beloved dishes! This is an excellent Jambalaya recipe. You can have Jambalaya using 16 ingredients and 17 steps. Here is how you achieve that.
Ingredients of Jambalaya
- Prepare 8 of skinless, boneless chicken thighs.
- You need 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).
- It's of Olive oil.
- You need 1 of onion.
- It's 4 of celery sticks.
- Prepare 1 of green pepper.
- Prepare 6 of vine ripened tomatoes.
- It's 3 of garlic cloves.
- Prepare 1/2 tablespoon of cayenne pepper.
- You need 1/2 tablespoon of paprika.
- Prepare 1 teaspoon of dried oregano.
- It's 1 teaspoon of dried thyme.
- Prepare 2 of bay leaves.
- It's 2.5 of mugs full of long grain rice.
- It's 5 of mugs of chicken stock.
- Prepare 6 of spring onions, sliced (including the green bits).
I followed it to a tee, except a I added more spice than I should have. I like spicy foods, but I am a bit nervous to serve it tomorrow to my guests. Die Party-, Rock- und Coverband aus dem Salzburgerland. Jambalaya (pronounced /ˌdʒʌmbəˈlaɪə/ or <jum-buh-LIE-uh>) is a casserole-style dish of Spanish and French influence originating in Louisiana.
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 traditionally a one pot dish, with a variety of meats and seafood, vegetables, and spicy seasonings. While there are countless variations, a standard jambalaya contains rice, protein, seasoning vegetables and spices. Jambalaya is one of my favorite one-pot style recipes. The combo of sausage, chicken, and shrimp with Creole seasoning and rice is always a winner in my book. Making it in a slow cooker makes it.