Jambalaya
Jambalaya is a traditional Creole and Cajun dish that is one of Louisiana's most popular culinary heritages. The dish combines Spanish and French influences and resembles Spanish paella. There are two main types of jambalaya: Creole (tomato-based) and Cajun (without tomatoes). The key is the flavorful seasoning and the perfect combination of different proteins such as chicken, sausage, and shrimp. Try this authentic recipe to taste one of the most iconic dishes of Southern cuisine!
Ingredients for this recipe
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Preparation Steps
1
Cut the chicken into bite-sized pieces, slice the sausage, and dice the bell pepper and celery stalks. Finely chop the onion and garlic.
2
In a large skillet or pot, heat the olive oil over medium heat. Brown the sausage to release its flavors. Remove and set aside.
3
In the same pot, sear the chicken until golden brown. Remove and set aside.
4
Sauté the onion, celery, and bell pepper in the remaining fat. When softened, add the garlic and cook for another minute until fragrant.
5
Stir in the tomato paste, then season with smoked paprika, cayenne pepper, oregano, thyme, and a bay leaf.
6
Return the chicken and sausage to the pot, then pour in the chicken broth and Worcestershire sauce. Mix well.
7
Stir in the rice, mix well, then cover and cook over low heat for about 20 minutes, or until the rice is tender and has absorbed all the liquid.
8
When the rice is almost done, add the shrimp and cook for another 5 minutes, or until they turn pink.
9
Remove the bay leaf, stir the dish, then sprinkle with fresh, finely chopped green onions and serve hot.
