Seweryn Dominsky
Jambalaya: A Hearty Creole Delight of Spiced Rice, Sausages, and Creole Aromatics
Jambalaya is a classic Creole dish that originates from Louisiana, blending influences from French, Spanish, and West African culinary traditions. It’s a rich, hearty meal that features a medley of proteins – usually sausage, chicken, and shrimp – simmered in a spiced tomato and rice mixture. The ingredients meld together to create a deeply flavorful and satisfying one-pot dish.
Ingredients:
– 2 tbsp olive oil
– 1 lb Andouille sausage, sliced
– 1 lb chicken breast, diced
– 1 onion, finely chopped
– 1 green bell pepper, diced
– 2 stalks celery, diced
– 3 cloves garlic, minced
– 1 (14.5 oz) can diced tomatoes
– 1 tbsp tomato paste
– 1.5 cups long-grain rice
– 3 cups chicken broth
– 1 tbsp Cajun seasoning
– 1 tsp dried thyme
– 1 tsp paprika
– 1/2 lb shrimp, peeled and deveined
– 2 green onions, sliced
– Salt and pepper to taste
– Fresh parsley, chopped (optional, for garnish)
Instructions:
1. Brown the Meat:
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the sliced Andouille sausage and cook until browned, about 5 minutes. Remove the sausage from the pot and set it aside.
2. Sauté the Chicken:
In the same pot, add the diced chicken breast. Cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside with the sausage.
3. Cook the Vegetables:
Add the chopped onion, bell pepper, and celery to the pot. Cook until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
4. Combine Ingredients and Simmer:
Return the sausage and chicken to the pot with the vegetables. Stir in the diced tomatoes, tomato paste, rice, chicken broth, Cajun seasoning, dried thyme, and paprika. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 20-25 minutes, or until the rice is cooked and has absorbed most of the liquid.
5. Add the Shrimp:
Stir in the shrimp and cook for an additional 5 minutes, or until the shrimp are pink and cooked through.
6. Finishing Touches:
Season the jambalaya with salt and pepper to taste. Stir in the sliced green onions and, if desired, garnish with fresh parsley.
Serve the Jambalaya hot, and enjoy the wonderful blend of flavors that make this dish a true Creole masterpiece!
