Jambalaya
Jambalaya

Hey everyone, it is Jim, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, jambalaya. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Jambalaya is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Jambalaya is something which I’ve loved my whole life.

Season the sausage and chicken pieces with Cajun seasoning. Remove with slotted spoon, and set aside. Cube chicken and place in hot oil and butter. Add onion, celery, pepper, bay, and cayenne.

To begin with this particular recipe, we have to first prepare a few components. You can cook jambalaya using 13 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Jambalaya:
  1. Get 1 lb Andouille sausage, sliced in rounds.
  2. Make ready 1 lb boneless skinless chicken thighs, cut in to bite size pieces.
  3. Prepare 1 green bell pepper, diced chunky.
  4. Make ready 1 yellow or sweet onion, diced.
  5. Get 4 ribs of celery, chopped.
  6. Take 5 clove garlic, minced.
  7. Take 2 cup uncooked white rice.
  8. Take 3 cup chicken stock.
  9. Get 1 dash worcestershire sauce.
  10. Take 1 dash hot sauce.
  11. Make ready 1 Cajun seasoning to taste.
  12. Make ready 1 can fire roasted crushed tomatoes.
  13. Make ready 1 olive oil

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). The main difference is that Creole jambalaya, also called "red jambalaya" uses tomatoes while Cajun jambalaya does not. Add rice and stir to coat.

Steps to make Jambalaya:
  1. Season chicken and sausage with Cajun seasoning.
  2. Over medium heat in a heavy bottomed stock pot, heat oil and about half of the garlic.
  3. When garlic is aromatic, cook sausage until just brown and some of the fat has been rendered. Remove sausage with slotted spoon.
  4. Brown chicken thighs until browned. Remove with a slotted spoon.
  5. Add onion, bell pepper, remaining garlic, tomatoes (undrained), and celery. Cook until tender, adding Cajun seasoning to the pot as liquid starts to cook out.
  6. Add all other ingredients, bring to a boil, reduce heat, cover and simmer until the rice has absorbed all the liquid. Season as necessary to your taste.

The main difference is that Creole jambalaya, also called "red jambalaya" uses tomatoes while Cajun jambalaya does not. Add rice and stir to coat. Add remaining ingredients except the green onions, and increase heat to medium-high heat. If necessary, add water to prevent drying out. 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.

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