Joe Roshkovsky
New Orleans Cajun Jambalaya: A Flavorful Creole Delight
Cajun Jambalaya is a classic dish from the heart of New Orleans, combining rice with a mix of meats including chicken, sausage, and shrimp, all seasoned with the distinctive spices of Cajun cuisine. This one-pot wonder is rich, hearty, and brimming with robust flavors, making it perfect for a family meal or a festive gathering.
Ingredients
For the Jambalaya:
– 1 pound (450 g) chicken breast, cut into bite-sized pieces
– 1 pound (450 g) andouille sausage, sliced
– 1 pound (450 g) shrimp, peeled and deveined
– 2 tablespoons (30 ml) vegetable oil
– 1 large onion, chopped
– 1 green bell pepper, chopped
– 1 red bell pepper, chopped
– 3 stalks celery, chopped
– 3 cloves garlic, minced
– 1 can (14.5 oz, 400 g) diced tomatoes
– 1 cup (240 ml) chicken broth
– 2 cups (400 g) long-grain white rice
– 2 teaspoons (10 g) Cajun seasoning
– 1 teaspoon (5 g) smoked paprika
– 1 teaspoon (5 g) dried thyme
– 1 teaspoon (5 g) dried oregano
– Salt and black pepper to taste
– 2 bay leaves
– 1/2 cup (120 ml) water
– 1/4 cup (15 g) chopped fresh parsley for garnish
– 4 green onions, chopped for garnish
Instructions
1. Prepare the Meats:
In a large Dutch oven or heavy pot, heat 1 tablespoon of vegetable oil over medium-high heat. Add the chicken pieces and cook until lightly browned. Remove the chicken and set aside. In the same pot, add the andouille sausage and cook until browned. Remove and set aside with the chicken.
2. Sauté the Vegetables:
Add the remaining tablespoon of vegetable oil to the pot. Add the chopped onion, green bell pepper, red bell pepper, and celery. Sauté until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for an additional minute.
3. Combine Ingredients:
Return the chicken and sausage to the pot. Pour in the diced tomatoes and chicken broth. Stir in the long-grain white rice, Cajun seasoning, smoked paprika, dried thyme, dried oregano, salt, black pepper, and bay leaves. Mix well to combine all ingredients.
4. Cook the Jambalaya:
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 20-25 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
5. Add the Shrimp:
Once the rice is nearly cooked, stir in the shrimp. Cover and cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through.
6. Final Touches:
Remove the bay leaves and discard. Adjust seasoning with salt and pepper if needed. Let the Jambalaya sit, covered, off the heat for about 5 minutes to allow the flavors to meld together.
7. Serve:
Fluff the Jambalaya with a fork before serving. Garnish with chopped fresh parsley and green onions for a burst of color and freshness. Serve hot and enjoy your authentic New Orleans Cajun Jambalaya!
