Jambalaya or New Orleans Paella
This one pan recipe is sure to be a hit with those who enjoy a little spice in their lives.
- 1 tbsp. cooking oil vegetable or olive
- 3/4 lb. andouille sausage sliced
- 1-1/2 cups cooked chicken breast about 1 large breast chopped
- 1/2 pound medium shrimp deveined, tail off
- 1 tbsp. butter
- 2 cloves garlic minced
- 2 large shallots sliced
- 1 small onion chopped
- 1 green bell pepper chopped
- 2 stalks celery sliced
- 1 tin petite diced tomatoes 14.5 ounce
- 1 tsp. Italian seasoning
- 1 tsp. Cajun seasoning
- 1 tbsp. Worcestershire sauce
- 2 cups chicken stock or broth
- 1-1/4 cups long grain rice
- 1/2 tsp. cayenne or red pepper flakes (strictly optional) depending on how hot you like it.
Heat oil in a large skillet that has a proper lid. Brown the sausage on both sides and then add the cooked chicken. Toss until warmed through. Remove from the pan and set aside.
Add the shrimp to the pan and cook until pink and slightly opaque. Remove from the pan and set aside with the chicken and sausage. Discard the oil and juices from the pan.
Melt a tbsp. of butter in the pan and add the onions, shallots, garlic, bell pepper and celery. Toss over medium heat for 2 minutes.
Add the diced tomatoes to the pan and then mix in the Italian and Cajun seasonings and the Worcestershire sauce. Finally, stir in the chicken stock and the rice. Bring the mixture to a boil, then reduce the heat and simmer for 30 to 35 minutes or until the liquid has been absorbed and rice is done. Remove from heat and gently stir to fluff up the mixture before serving.
Did you know there are 2 types of Jambalaya:
Creole vs Cajun
Although there are many variations in cooking Jambalaya there are two main methods:
• Creole – first cooked in and around New Orleans
Creole jambalaya is made using tomatoes. The ‘holy trinity’ of onions, peppers and celery are cooked with the meat, then the tomatoes, stock and rice are added. Everything is brought to the boil before being covered and left to simmer until all the stock has been absorbed by the rice. The dish is left with a red hue because of the tomatoes, and this is why Creole jambalaya is sometimes called ‘red jambalaya’.
• Cajun – first cooked in the rural parts of Louisiana
Cajun jambalaya does not use tomatoes. In this recipe the meat is cooked first on its own until it caramelises, then the trinity of vegetables is added and once cooked, the stock and rice are put in. Cajun jambalaya usually has a brown colour due to the meat dissolving in the broth. It also has a smokier flavour because of the meat being allowed to brown first.
Recipe adapted from tastesbetterfromscratch.com