Jambalya

Hungry for a taste of New Orleans after Natalie’s post today? If you don’t live in the city or aren’t planning a trip soon, here is a traditional dish to bring New Orleans a little closer.

Y’all this is so good.  I wish I had doubled the recipe so we could eat it all week.  It is spicy, packed with shrimp, chicken and sausage, and pretty easy to put together in less than an hour.  I think I’ll try making it next time in the slow cooker to really simplify things.

Jambalaya originated in the Caribbean Islands and is traditionally made in three parts: meats, vegetables, and stock and rice. It is very similar to the saffron flavored paella from Spanish cuisine. Creole jambalaya originates from the French Quarter of New Orleans, in the original European sector. It was an attempt by the Spanish to make paella in the New World, where saffron was not readily available due to import costs. Tomatoes are a saffron substitute.

What to buy (serves 3-4):

  • 15  shrimp, peeled, deveined and chopped
  • 1 chicken breast, chopped
  • creole seasoning, recipe below
  • 2 tablespoons olive oil
  • 1/4 cup chopped onion
  • 1/4 cup chopped green bell pepper
  • 2 tablespoons chopped garlic
  • 1/2 cup chopped tomatoes
  • 3 bay leaves
  • 1 tablespoon hot sauce
  • 3/4 cup rice
  • 3 cups chicken stock
  • 5 ounces sausage, sliced
  • salt and pepper

creole seasoning:

  • 1 tablespoons paprika
  • 1/2 tablespoon salt
  • 1 tablespoon garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano

Jambalya: (serves 3)

What to do:

  • in a bowl combine shrimp, chicken and creole seasoning
  • in a large saucepan heat oil over high heat with onion and pepper  for about 3 minutes
  • add garlic, tomatoes, bay leaves and hot sauces
  • stir in uncooked rice and slowly add broth
  • reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes
  • when rice is tender add shrimp, chicken and sausage
  • cook until meat is done, about 10 minutes more
  • season to taste with salt and pepper
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