Jambalaya
Jambalaya

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, jambalaya. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Jambalaya is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. They are fine and they look wonderful. Jambalaya is something that I have loved my entire life.

Cook Up The Classic New Orleans On-Pot Dish W/ Zatarain's® Jambalaya Mix. Season the sausage and chicken pieces with Cajun seasoning. Remove with slotted spoon, and set aside. According to the dictionary, jambalaya is "rice cooked usually with ham, sausage, chicken, shrimp, or oysters and seasoned with herbs." In talking with lovers of authentic Creole food, this statement is as close as you will get to having people agree on what jambalaya really is.

To get started with this recipe, we must prepare a few components. You can cook jambalaya using 16 ingredients and 17 steps. Here is how you can achieve that.

The ingredients needed to make Jambalaya:
  1. Prepare 8 skinless, boneless chicken thighs
  2. Prepare 300 g uncooked chorizo sausage (the authentic sausage is called and andouille, but if you can find that in the UK please tell us where)
  3. Get Olive oil
  4. Prepare 1 onion
  5. Prepare 4 celery sticks
  6. Get 1 green pepper
  7. Make ready 6 vine ripened tomatoes
  8. Get 3 garlic cloves
  9. Take 1/2 tablespoon cayenne pepper
  10. Get 1/2 tablespoon paprika
  11. Prepare 1 teaspoon dried oregano
  12. Get 1 teaspoon dried thyme
  13. Prepare 2 bay leaves
  14. Make ready 2.5 mugs full of long grain rice
  15. Make ready 5 mugs of chicken stock
  16. Make ready 6 spring onions, sliced (including the green bits)

Jambalaya is such a culinary staple and storied dish in New Orleans the word is used to describe so much more than food. "What a crazy jambalaya of music at this festival." The dish has represented New Orleans since Colonial Spanish settlers tried reconstructing their native paella from locally-sourced ingredients. Using an ice cream scoop, place a scoop of rice on to the center of the bowlfuls of jambalaya. Sprinkle dishes with salt, pepper, chopped scallions, and thyme. Remove sausage with a slotted spoon.

Instructions to make Jambalaya:
  1. Measure out your rice into a pan, and wash the rice by running cold water into it, swishing it around, tipping the water away, then doing it again until the water is considerably less cloudy. Drain the rice and keep ready for later.
  2. Chop up the chicken thighs into morcels. Season the raw meat with salt and pepper.
  3. Skin the sausage and chop the into slices or chunks.
  4. Heat some oil in a large pan and fry the chicken and sausage for a a few minutes.
  5. Once the chicken is browned and the chorizo has coloured the oil, remove the meat from the pan.
  6. Fry the onion, celery and green peppers in the lovely chorizo-y oil, until the onion is soft – about 10 minutes.
  7. While you’re frying, boil the kettle and put boiling water in a pan. In a separate bowl, prepare some iced water. Dunk your tomatoes in the boiling water for about 30 seconds, then remove them and put them in the ice water.
  8. You should now be able to peel the tomatoes’ skin off. Once you’ve done that, roughly chop the tomatoes.
  9. Add the herbs and spices into the pan and stir in, cooking for 30 seconds or so.
  10. Then add tomatoes to the pan and stir in. Cook for a few minutes.
  11. Put the meat back into the pan, then add the rice. Stir to mix the rice with all the other goodies.
  12. Now, pour the stock into the pan. Bring it to a simmer, then lower the heat so it doesn’t burn.
  13. Cook for about as long as the rice packet says it’ll take, usually 12-15 minutes. Stir occasionally, but not too much and not too hard. You don’t want the rice breaking up and turning into a slop.
  14. While it cooks, chop up your spring onions.
  15. Once the rice is just tender and the water is mostly absorbed, sprinkle over the spring onion.
  16. It’s ready to serve. Some people stir in chilli sauce at this point, or if you have some spice wimps in your midst, you could just leave it and let people administer the spicy sauce themselves.
  17. Eat.

Sprinkle dishes with salt, pepper, chopped scallions, and thyme. Remove sausage with a slotted spoon. Jambalaya Ingredients: Alright, let's talk ingredients. To make classic jambalaya, you will need: The Cajun/Creole "holy trinity": Celery, onion and green bell pepper (although for some extra color, I've also used red and yellow bell peppers). Feel free to add more or less of either, depending on your heat preferences.

So that is going to wrap it up for this exceptional food jambalaya recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!