Jambalaya | delicious and flavorful dish originating from Louisiana, USA. Jambalaya Recipe
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Jambalaya is a delicious and flavorful dish originating from Louisiana, USA. It typically consists of a combination of meat, vegetables, and rice cooked together with a variety of spices. Here’s a recipe to guide you through making a classic jambalaya:
Ingredients:
2 tablespoons vegetable oil
300 grams smoked sausage or Andouille sausage, sliced
1 onion, diced
1 green bell pepper, diced
2 celery stalks, diced
3 cloves of garlic, minced
400 grams boneless, skinless chicken thighs, cut into bite-sized pieces
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper (adjust according to your spice preference)
400 grams canned diced tomatoes
400 grams chicken broth
1 cup long-grain white rice
Salt and pepper to taste
300 grams raw shrimp, peeled and deveined
2 green onions, sliced (for garnish)
Fresh parsley, chopped (for garnish)
Instructions:
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
Add the sliced sausage to the pot and cook until it is browned and has released its fat. Remove the sausage from the pot and set it aside.
In the same pot, add the diced onion, bell pepper, celery, and minced garlic. Sauté until the vegetables have softened and the onion is translucent.
Push the vegetables to one side of the pot and add the chicken pieces to the other side. Cook the chicken until it is browned on all sides.
Stir in the smoked paprika, dried thyme, dried oregano, and cayenne pepper. Mix everything together to coat the chicken and vegetables with the spices.
Add the diced tomatoes (with their juice) and chicken broth to the pot. Stir well to combine.
Bring the mixture to a simmer. Then, add the rice and season with salt and pepper to taste. Stir everything together.
Reduce the heat to low, cover the pot, and let the jambalaya simmer for about 20 minutes, or until the rice is cooked and has absorbed the liquid.
Once the rice is cooked, stir in the cooked sausage and raw shrimp. Cover the pot again and cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through.
Remove the pot from the heat and let the jambalaya rest, covered, for a few minutes before serving.
Serve the jambalaya hot, garnished with sliced green onions and chopped fresh parsley.
Jambalaya is a vibrant and satisfying dish that combines a range of flavors and textures. Enjoy the bold taste of this classic Louisiana favorite!
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