Jambalaya is a Louisiana dish that makes you think about New Orleans. Cajun recipes with West African, Spanish and French roots. It reminds me of risotto and paella, and is made in the same way. It also has many of the same flavors as gumbo. So, if you can chop and stir, you can make this jambalaya recipe.
This is a comfortable food in its best condition! Jambalaya is flavorful, easy to make and even very filling. I like using shrimp and sausages, but other proteins like chicken are also welcome.
Related: Learn to make your own Cajun seasonings to use in this recipe and more.
material
- Andouille sausage
- shrimp
- Green Peppers
- celery
- jalapeno pepper
- White onions
- Garlic
- Crushed tomatoes
- Chicken stock
- Worcestershire sauce
- Long grain rice
- Cajun seasoning/Creole seasoning
- Red chili pepper flakes
- Bay leaves
- Salt and black pepper
You might also want fresh parsley, thyme, or green onions to add to this.
How to make jambalaya
Thaw the shrimp. Remove the tail and devein as needed. Some frozen shrimp brands have already completed this step. Slice the sausage into small coins. In a large Dutch oven or pot, cook the sausages and shrimp together over medium heat for a few minutes. The goal here is to not only give the meat a texture when you start to create the flavor of jambalaya, but also affect the pot with some of the flavor of the Andweille sausage.
Meanwhile, finely chop the peppers, celery, jalapeño (removing the inner veins and seeds), and onions. Chop the garlic.
Once the meat is removed from the Dutch oven, add the vegetables, including peppers, celery, jalapeño and onion. Cook over medium-high heat for 2-3 minutes. Some of the fat from the sausage is in the pan so there is no need to add any oil, but feel free to drizzle the pot if you notice it sticks tightly.
Next, add the garlic and cook for another minute. Next, add the crushed tomatoes and season them all with Cajun/Creole seasonings and red chili flakes.
Lower the heat to medium and add chicken stock, Worcestershire sauce, rice and beyleff. Simmer, cook for about 30 minutes, and stir every few minutes to prevent rice from burning or sticking to the pan.
Once all the liquid has been absorbed and the rice has bitten, remove the bay leaves and restore the meat. Cook until everything is hot. If necessary, season and season with a little more salt and pepper or hot sauce. If used, garnish with fresh herbs.
Tips and notes
- You can use chicken instead of shrimp or both if you like.
- I like to use pre-cooked (cocktail) shrimp for weekday dinner because it’s easy. The best way to thaw frozen shrimp is to leave the sealed bag in the fridge overnight.
- I like to use a mix of green and orange or red peppers for the colour. However, you can use all green peppers if you wish.
- Place the leftovers in the fridge and store the leftovers in an airtight container for several days. Rematch on top of the stove or in the microwave. Jambalaya makes great leftovers.
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A flavorful Cajun rice dish made with shrimp and Andweille sausages.
Instructions
-
Thaw the shrimp. Remove the tail and devein as needed. Some frozen shrimp brands have already completed this step.
-
Slice the sausage into small coins. In a large Dutch oven or pot, cook the sausages and shrimp together over medium heat for a few minutes. The goal here is to not only give the meat a texture when you start to create the flavor of jambalaya, but also affect the pot with some of the flavor of the Andweille sausage.
-
Meanwhile, finely chop the peppers, celery, jalapeño (removing the inner veins and seeds), and onions. Chop the garlic.
-
Once the meat is removed from the Dutch oven, add the vegetables, including peppers, celery, jalapeño and onion. Cook over medium-high heat for 2-3 minutes. Some of the fat from the sausage is in the pan so there is no need to add any oil, but feel free to drizzle the pot if you notice it sticks tightly.
-
Next, add the garlic and cook for another minute.
-
Next, add the crushed tomatoes and season them all with Cajun/Creole seasonings and red chili flakes.
-
Lower the heat to medium and add chicken stock, Worcestershire sauce, rice and beyleff.
-
Simmer, cook for about 30 minutes, and stir every few minutes to prevent rice from burning or sticking to the pan.
-
Once all the liquid has been absorbed and the rice has bitten, remove the bay leaves and restore the meat. Cook until everything is hot.
-
If necessary, season and season with a little more salt and pepper or hot sauce. If used, garnish with fresh herbs.
Note
- You can use chicken instead of shrimp or both if you like.
- I like to use pre-cooked (cocktail) shrimp for weekday dinner because it’s easy. The best way to thaw frozen shrimp is to leave the sealed bag in the fridge overnight.
- I like to use a mix of green and orange or red peppers for the colour. However, you can use all green peppers if you wish.
- Place the leftovers in the fridge and store the leftovers in an airtight container for several days. Rematch on top of the stove or in the microwave. Jambalaya makes great leftovers.
nutrition
Nutrition Facts
Jambalaya
Amount per serving
% Daily Value*
*Percent daily value is based on the 2000 calorie diet.
Notice: Nutrition is automatically calculated using spoon culler for your convenience. If relevant, we recommend using your own nutritional calculations.
Source: A Beautiful Mess – abeautifulmess.com
