Jambalaya: A Flavorful New Orleans Classic Loaded with Spices and Seafood
Jambalaya is a beloved Louisiana Creole dish with Spanish and French influence. It’s a flavorful, hearty one-pot meal that combines rice with an array of ingredients including tomatoes, onions, green peppers, and an assortment of meats like sausage, chicken, and seafood. The spice mix is crucial, providing that distinct New Orleans kick that makes Jambalaya so special. Whether you’re cooking for a family meal or a Mardi Gras celebration, Jambalaya promises to deliver both taste and warmth.
### Ingredients ###
For the Spice Mix:
– 1 tablespoon paprika
– 1 tablespoon onion powder
– 1 tablespoon garlic powder
– 1 teaspoon dried oregano
– 1 teaspoon dried thyme
– 1/2 teaspoon cayenne pepper
– 1/2 teaspoon black pepper
– 1/2 teaspoon white pepper
– 1/2 teaspoon salt
For the Jambalaya:
– 2 tablespoons olive oil
– 1 pound andouille sausage, sliced into rounds
– 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
– 1 large onion, chopped
– 1 green bell pepper, chopped
– 1 red bell pepper, chopped
– 3 stalks celery, chopped
– 4 cloves garlic, minced
– 2 cups long-grain rice
– 1 (14.5-ounce) can diced tomatoes, with juices
– 4 cups chicken broth
– 1 bay leaf
– 1 pound large shrimp, peeled and deveined
– 2 green onions, chopped (for garnish)
– Fresh parsley, chopped (for garnish)
### Instructions ###
1. Prepare the Spice Mix: In a small bowl, combine all the spice mix ingredients. Set aside.
2. Cook the Meats: Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the sausage and cook until browned on both sides, about 5 minutes. Remove the sausage with a slotted spoon and set aside. Add the chicken to the pot and cook until browned, about 5 minutes. Remove the chicken and set aside with the sausage.
3. Sauté the Vegetables: In the same pot, add the onion, bell peppers, and celery. Cook, stirring occasionally, until vegetables are tender, about 5 minutes. Add the garlic and cook for 1 minute more.
4. Combine and Simmer: Stir in the rice and cook for 2 minutes, ensuring it gets well-coated with the oils and flavors in the pot. Add the diced tomatoes with juices, chicken broth, bay leaf, and prepared spice mix. Return the sausage and chicken to the pot. Stir everything together and bring to a boil.
5. Cook the Jambalaya: Reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and the liquids are absorbed. Stir occasionally to prevent sticking.
6. Add the Shrimp: When the rice is almost done, add the shrimp to the pot. Stir to combine and cook until the shrimp are pink and opaque, about 5 minutes.
7. Garnish and Serve: Remove the bay leaf. Garnish with chopped green onions and fresh parsley. Serve hot and enjoy your taste of New Orleans!
Jambalaya is a versatile dish that can be adjusted to suit personal preferences, whether you prefer more heat, different meats, or a vegetarian version. It’s a perfect example of how a mix of cultural influences can create something uniquely delicious.
The source of the article is from the blog kewauneecomet.com