Hey everyone, it’s Drew, welcome to my recipe page. Today, I will show you a way to prepare a special dish, jambalaya. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Jambalaya (/ˌdʒæmbəˈlaɪ.ə/ JAM-bə-LY-ə, /ˌdʒʌm-/ JUM-) is a Creole rice dish of West African, French (especially Provençal cuisine), and Spanish influence. The BEST Jambalaya Recipe – made with shrimp, chicken and Andouille sausage, veggies, rice and the most delicious zesty Cajun seasoning. Jambalaya is a wildly popular dish that originated in New Orleans and was inspired by flavors around the world—Spanish, West African, and French to name a few. Our recipe was inspired by other.
Jambalaya is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Jambalaya is something that I have loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we must prepare a few components. You can cook jambalaya using 16 ingredients and 16 steps. Here is how you can achieve that.
The ingredients needed to make Jambalaya:
- Prepare 2 cup cooked ham (cubed)
- Take 1 cup chorizo sausage (sliced)
- Get 1 cup boneless chicken (cubed)
- Take 1 medium onion (finely chopped)
- Make ready 1 medium sweet bell pepper (finely chopped)
- Take 2 small jalapeno peppers (chopped, seeded, and de-veined)
- Prepare 2 clove garlic (minced)
- Get 1 1/2 cup converted rice
- Make ready 28 oz can diced tomatoes
- Prepare 2 cup chicken stock
- Get 1 tbsp marjoram
- Take 1 tsp basil
- Take 1 tsp smoked paprika
- Take 1/2 tsp red chili flakes (optional)
- Prepare 1 tsp Tobasco pepper sauce
- Take 1/2 tsp black pepper
Jambalaya - one of THE most epic rice dishes in the world! Jambalaya recipe - one of New Orleans' most beloved dishes! Juicy plump shrimp/prawns, golden seared sausage and tender chicken jumbled. A jambalaya for the low-carb and paleo crowd.
Steps to make Jambalaya:
- Chop meat into cubes and place in separate bowls
- Finely chop onion and peppers and place together in another bowl
- Mince garlic
- Combine chicken stock, marjoram, basil, paprika, pepper, and Tobasco into a 2 cup measuring cup
- In a large pot over medium heat:
- Brown chorizo sausage and remove with a slotted spoon, set aside
- Add chicken and brown, then
- Add onion and green pepper, cook until softened, then
- Add garlic, cook about 1 minute, then
- Add uncooked rice, stir, then
- Add ham and chorizo, stir, then
- Add diced tomatoes, stir, then
- Add chicken stock mixture, stir, then
- Bring to a low boil, then cover and turn down to a simmer
- Simmer cover for about 20 minutes
- After 20 minutes, turn off heat, let stand covered to 5 minutes
Juicy plump shrimp/prawns, golden seared sausage and tender chicken jumbled. A jambalaya for the low-carb and paleo crowd. Jambalaya doesn't get any easier than this Instant Pot® version, full of andouille sausage, shrimp, chicken, and plenty of vegetables. Jambalaya (pronounced /ˌdʒʌmbəˈlaɪə/ or <jum-buh-LIE-uh>) is a casserole-style dish of Spanish and French influence originating in Louisiana. Jambalaya is traditionally a one pot dish, with a variety of meats and seafood, vegetables, and spicy seasonings.
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