Jambalaya Recipe
Ingredients:
– 1 tablespoon vegetable oil
– 1 pound smoked sausage, sliced into rounds
– 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
– 1 large onion, chopped
– 1 green bell pepper, chopped
– 2 celery stalks, chopped
– 3 cloves garlic, minced
– 1 can (14.5 ounces) diced tomatoes, undrained
– 2 cups chicken broth
– 2 teaspoons creole seasoning
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– 1 teaspoon paprika
– 1/2 teaspoon cayenne pepper (adjust to taste)
– 1 1/2 cups long-grain rice
– 1 pound shrimp, peeled and deveined
– Fresh parsley, chopped (for garnish)
– Salt and pepper to taste
Instructions:
1. In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chicken pieces and smoked sausage, and cook until browned on all sides. Remove from the pot and set aside.
2. In the same pot, add the chopped onion, bell pepper, and celery. Sauté for about 5 minutes, or until the vegetables are softened.
3. Stir in the minced garlic and cook for an additional minute.
4. Add the diced tomatoes (with their juice), chicken broth, creole seasoning, thyme, oregano, paprika, and cayenne pepper. Mix well to combine all the flavors.
5. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let simmer for about 10 minutes.
6. Stir in the rice, making sure it’s evenly distributed. Cover the pot again and cook for about 20 minutes, or until the rice is tender and has absorbed the liquid.
7. Meanwhile, season the shrimp with salt and pepper. Set aside.
8. Once the rice is cooked, add the seasoned shrimp on top of the jambalaya. Cover the pot again and let the shrimp cook for about 5 minutes, or until they turn pink and opaque.
9. Remove from heat and let the jambalaya rest for a few minutes before serving.
10. Serve the jambalaya hot, garnished with freshly chopped parsley. Enjoy!
Note:
You can adjust the spices according to your preference. If you prefer a spicier jambalaya, increase the amount of cayenne pepper or add hot sauce to taste.
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