Seweryn Dominsky
Jambalaya: A Flavorful Creole Classic Bursting with Shrimp, Chicken, and Sausage
Jambalaya is a traditional Creole dish that combines the vibrant flavors of the Louisiana bayou with a hearty mix of shrimp, chicken, and sausage. It’s a one-pot, rice-based meal that’s perfect for feeding a crowd or savoring leftovers. This dish brings together a rich fusion of spices, vegetables, and proteins, creating a satisfying and soulful experience in every bite.
Ingredients:
– 1 pound medium shrimp, peeled and deveined
– 1 pound chicken breast, cut into bite-sized pieces
– 1/2 pound andouille sausage, sliced
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 1 green bell pepper, diced
– 1 red bell pepper, diced
– 3 celery stalks, diced
– 4 garlic cloves, minced
– 1 can (14.5 ounces) diced tomatoes
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 teaspoon paprika
– 1/2 teaspoon cayenne pepper
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– 2 cups long-grain white rice
– 4 cups chicken broth
– 2 bay leaves
– 2 green onions, thinly sliced
– 1/4 cup fresh parsley, chopped
– Hot sauce (optional, to taste)
Instructions:
1. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
2. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
3. In the same pot, add the sliced andouille sausage. Cook until browned, about 5 minutes. Remove and set aside with the chicken.
4. Reduce heat to medium and add the onions, green and red bell peppers, and celery to the pot. Cook until the vegetables are softened, about 5 minutes.
5. Stir in the garlic and cook for another 1-2 minutes until fragrant.
6. Add the diced tomatoes, salt, black pepper, paprika, cayenne pepper, thyme, and oregano. Stir well to combine.
7. Pour in the rice, chicken broth, and bay leaves. Bring the mixture to a boil.
8. Return the chicken and sausage to the pot. Stir well, then reduce heat to low and cover. Simmer for about 20 minutes, stirring occasionally, until the rice is cooked and has absorbed most of the liquid.
9. Add the shrimp during the last 5-7 minutes of cooking and cook until they are pink and opaque.
10. Garnish the jambalaya with green onions and fresh parsley. Serve hot, with hot sauce on the side if desired.
Enjoy this delicious jambalaya, filled with layers of rich flavors and textures, sure to bring a taste of the vibrant Louisiana culture to your table!
