Mariusz Lewandowski
Wild West Jambalaya: A Flavorful, Spicy Cajun Delight
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Wild West Jambalaya is a popular dish that brings together the hearty and spicy flavors of Cajun cuisine. Originating from Louisiana, this one-pot meal features a tantalizing blend of meats, vegetables, and seasonings, made even more unique with a touch of wild game for an authentic “wild west” twist. The dish is a favorite for gatherings, offering a burst of flavor and a satisfying, comforting experience for anyone who tries it.
Ingredients:
– 1/2 pound wild game sausage (such as venison or wild boar), sliced
– 1/2 pound andouille sausage, sliced
– 1 pound boneless chicken thighs, cut into bite-sized pieces
– 1 pound shrimp, peeled and deveined
– 1 large onion, diced
– 1 green bell pepper, diced
– 1 red bell pepper, diced
– 3 celery stalks, diced
– 4 cloves garlic, minced
– 2 cups long-grain white rice
– 1 can (14.5 ounces) diced tomatoes with juice
– 4 cups chicken broth
– 2 tablespoons Cajun seasoning
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 teaspoon smoked paprika
– 2 bay leaves
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– 1 tablespoon Worcestershire sauce
– Hot sauce (optional, to taste)
Instructions:
1. In a large Dutch oven or a heavy-bottomed pot, heat the olive oil over medium-high heat. Add the wild game sausage and andouille sausage, cooking until browned, about 5-7 minutes. Remove the sausages from the pot and set aside.
2. In the same pot, add the chicken thighs and cook until browned on all sides, about 5 minutes. Remove the chicken and set aside with the sausages.
3. Add the diced onion, green bell pepper, red bell pepper, and celery to the pot. Sauté until the vegetables are softened, about 5 minutes.
4. Add the garlic and cook for another minute, until fragrant.
5. Stir in the rice, coating it well with the oil and vegetable mixture. Cook for about 2 minutes to lightly toast the rice.
6. Add the diced tomatoes with juice, chicken broth, Cajun seasoning, salt, black pepper, smoked paprika, and bay leaves. Stir well to combine.
7. Return the cooked sausages and chicken to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 20 minutes, or until the rice is cooked and the liquid is absorbed.
8. Add the shrimp to the pot, stirring to combine. Cover and cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through.
9. Remove the bay leaves and stir in the Worcestershire sauce and chopped parsley.
10. Serve the jambalaya hot, with a splash of hot sauce if desired.
Enjoy your Wild West Jambalaya, a dish that’s sure to impress with its bold flavors and hearty ingredients!
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