Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, jambalaya with a twist. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Jambalaya with a twist is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They’re nice and they look fantastic. Jambalaya with a twist is something which I have loved my entire life.
Jambalaya Is A Rice Based Dish Originating From South Louisiana. How to Make Jambalaya With A Twist. In a Dutch Oven (or large oven safe pan), saute onion, green & red pepper and garlic in oil until tender.
To get started with this particular recipe, we must first prepare a few components. You can cook jambalaya with a twist using 19 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Jambalaya with a twist:
- Prepare 8 boneless skinless chicken thighs
- Take 1 lb medium raw shrimp (31-40 lb), thawed
- Take 1 lb smoked beef sausage
- Prepare 1 lg yellow onion, diced
- Prepare 3 stalks celery, diced
- Make ready 1 lg green bell pepper, diced
- Make ready 6 cloves garlic, finely minced
- Take 2 cans (15 oz) ea) fire roasted tomatoes
- Prepare 1 qt chicken stock
- Make ready 2 tbsp vegetable oil
- Take 2-3 tsp cayenne pepper
- Prepare 2 tsp dried thyme
- Take 2 tsp dried oregano
- Get 2 tsp smoked paprika
- Get 1 tsp tumeric
- Make ready Kosher salt
- Get Black pepper
- Prepare 3 cups uncooked rice
- Take 6 cups water or chicken broth
Remove the oysters from the pan and refrigerate until needed. Heat oil in a large Dutch oven over medium heat. Add onions, celery and green pepper. Chorizo Spanish Rice Jambalaya, a Ryan McKern recipe. bonjour et bienvenue à Kernals Kitchen.
Steps to make Jambalaya with a twist:
- Clean any excess fat off thighs and dice into bite size pieces. Season with salt and pepper. Set aside while prepping shrimp and sausage.
- Slice sausage into 1/2" slices. Set aside.
- Thaw shrimp, remove shell and devein. Season with salt and pepper. Set aside.
- Prep and dice onion, celery, green pepper and garlic. Set aside.
- Heat oil in large skillet over medium high heat. Add chicken and sautée until browned. Remove to platter and keep warm. Add onions, celery and green pepper and cook until soft about 5-10 mins. Add garlic and cook 1 minute. Add chicken back to pan.
- Add in the cayenne, oregano, paprika, thyme and tumeric. Stir to combine. Add sausage. Drain tomatoes and add to pan with chicken stock. Turn heat down to medium low and cook for about 15 minutes to finish cooking chicken. Add shrimp and cook for 5 minutes or until shrimp is done. Turn heat to low.
- Make rice. Heat pan with 2 tbsp oil or butter over medium high heat. Stir in rice to coat in the oil or butter. Cook for 2-3 minutes stirring occasionally. Add water or stock, stir rice and bring back up to boil. Cover and simmer 18-20 minutes. Remove from heat. Fluff rice and add to pan with jambalaya. Adjust salt and pepper. Enjoy!
Today I'm taking a Louisiana staple recipe and adding a fun twist south of the border. I present to you a spicy Jambalaya with chorizo sausage, Spanish rice, and a bit of zest to this classic cultural dish, sure to make your dinner a happy and memorable. Jambalaya originated in Louisiana, USA, and brings together a wide range of influences including French, Spanish, West African, Amerindian and Haitian. In this unique twist on the classic one-pot dish, PlantBased Mag have incorporated some Jamaican flavour: breadfruit, jerk spices and kidney beans for a Caribbean twist! Jambalaya originated in the Caribbean Islands.
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