Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, jambalaya. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Jambalaya is one of the most well liked of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Jambalaya is something that I have loved my entire life.
Add Meat, Seafood, Or Veggies To Zatarain's® Original Jambalaya Mix for A One-Pot Dish. Season the sausage and chicken pieces with Cajun seasoning. According to the dictionary, jambalaya is "rice cooked usually with ham, sausage, chicken, shrimp, or oysters and seasoned with herbs." In talking with lovers of authentic Creole food, this statement is as close as you will get to having people agree on what jambalaya really is.
To get started with this recipe, we have to first prepare a few components. You can cook jambalaya using 16 ingredients and 16 steps. Here is how you cook it.
The ingredients needed to make Jambalaya:
- Take 2 cup cooked ham (cubed)
- Take 1 cup chorizo sausage (sliced)
- Make ready 1 cup boneless chicken (cubed)
- Prepare 1 medium onion (finely chopped)
- Make ready 1 medium sweet bell pepper (finely chopped)
- Get 2 small jalapeno peppers (chopped, seeded, and de-veined)
- Get 2 clove garlic (minced)
- Get 1 1/2 cup converted rice
- Make ready 28 oz can diced tomatoes
- Prepare 2 cup chicken stock
- Prepare 1 tbsp marjoram
- Get 1 tsp basil
- Make ready 1 tsp smoked paprika
- Take 1/2 tsp red chili flakes (optional)
- Take 1 tsp Tobasco pepper sauce
- Take 1/2 tsp black pepper
Traditionally, the meat always includes sausage of some sort, often a smoked meat such as andouille, along with pork or chicken and seafood (less common. Jambalaya is such a culinary staple and storied dish in New Orleans the word is used to describe so much more than food. "What a crazy jambalaya of music at this festival." The dish has represented New Orleans since Colonial Spanish settlers tried reconstructing their native paella from locally-sourced ingredients. Using an ice cream scoop, place a scoop of rice on to the center of the bowlfuls of jambalaya. Sprinkle dishes with salt, pepper, chopped scallions, and thyme.
Instructions to make Jambalaya:
- Chop meat into cubes and place in separate bowls
- Finely chop onion and peppers and place together in another bowl
- Mince garlic
- Combine chicken stock, marjoram, basil, paprika, pepper, and Tobasco into a 2 cup measuring cup
- In a large pot over medium heat:
- Brown chorizo sausage and remove with a slotted spoon, set aside
- Add chicken and brown, then
- Add onion and green pepper, cook until softened, then
- Add garlic, cook about 1 minute, then
- Add uncooked rice, stir, then
- Add ham and chorizo, stir, then
- Add diced tomatoes, stir, then
- Add chicken stock mixture, stir, then
- Bring to a low boil, then cover and turn down to a simmer
- Simmer cover for about 20 minutes
- After 20 minutes, turn off heat, let stand covered to 5 minutes
Jambalaya Ingredients: Alright, let's talk ingredients. To make classic jambalaya, you will need: The Cajun/Creole "holy trinity": Celery, onion and green bell pepper (although for some extra color, I've also used red and yellow bell peppers). Feel free to add more or less of either, depending on your heat preferences. This quintessential dish from New Orleans is a spicy one-pot rice dish featuring chicken, andouille sausage, shrimp, and a whole host of Southern flavors. Stir in the celery, green peppers, onion, garlic, seasonings and pepper sauce.
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