Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, oven-baked jambalaya. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Visit The Site To Check Out The History, Recipes & Any FAQs. A sixteen-serving batch of Creole classic! Chicken, ham, shrimp, and Andouille sausage are combined with onion celery, green pepper and garlic.
Oven-Baked Jambalaya is one of the most well liked of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Oven-Baked Jambalaya is something that I have loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can have oven-baked jambalaya using 14 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Oven-Baked Jambalaya:
- Take 500 g Chicken Thigh Fillets
- Take Salt & Pepper
- Make ready 2 tablespoons Olive Oil
- Take 1 Onion *finely chopped
- Get 2 cloves Garlic *finely chopped
- Make ready 1-2 Smoked Pork Sausages *about 150g, sliced
- Make ready 1 stalk Celery *thinly sliced
- Prepare *Note: If you use Chorizo, reduce the amount of Cayenne Pepper
- Make ready 1 Red Capsicum *cut into small pieces
- Prepare 1 tablespoon Cajan Spice Mix
- Prepare Cayenne Pepper OR Tabasco as required
- Take 600 ml Chicken Stock
- Prepare 2 cups (*180ml cup) Short Grain OR Medium Grain Rice
- Prepare 1 tablespoon Parsley *finely chopped
In a large bowl, combine the first five ingredients. This is not your typical bayou jambalaya, nor is this your typical Cajun or even Creole jambalaya. This jambalaya knows no such boundaries. This is (almost) a no-fail jambalaya.
Instructions to make Oven-Baked Jambalaya:
- Preheat the oven to 200C. Wash rice, drain, and set aside.
- Cut Chicken Thigh Fillets into bite-size pieces, lightly season with Salt & Pepper.
- Heat Olive Oil in an oven-safe shallow saucepan or a skillet over medium heat and cook Chicken until slightly brown, and transfer to a plate.
- Cook Onion, Garlic, Celery and Smoked Pork Sausages until onion is soft. Add Red Capsicum and stir, and add Cajan Spice Mix and Cayenne Pepper (OR Tabasco). *Note: Alter the amount of Cayenne Pepper accordingly.
- Add Chicken Stock, (if you want to add Tomato Paste, add it now), and bring to the boil. Stir in Rice evenly, return Chicken, then bring back to the boil. Season with Salt & Pepper as required.
- Cover with the lid or cover tightly with foil. Place in the oven, and cook for 20 minutes. Remove the lid and cook for 5-10 minutes.
- Sprinkle with chopped Parsley and serve.
Red Creole jambalaya is a classic of New Orleans cookery: a pot of rice loaded with meats, seafood, tomatoes, and more flavor than you'll know what to do with. The secret to this one is in carefully orchestrated steps to deepen and build flavor, plus a trip to the oven to guarantee you don't end up with a burnt layer of rice on the bottom of your pot. 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. Opinions differ on how to cook a proper jambalaya, just as they differ on how to cook a gumbo or whether you. Remove the kielbasa to a bowl, and set aside.
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