The Jambalaya is a typical dish of the state of Louisiana in the United States, it’s very famous around these lands, and why not… it’s so delicious. This version is an adaptation from an Ina Garten recipe, she added chicken, an ingredient that is not usually added into this recipe, and it was quite tasty. The preparation takes a little more time, but I assure you that it’s totally worth it. It’s a dish that is ideal for sharing with a group of friends or family. This recipe is good for about 8 people, but you can use half of the ingredients if you want, to make fewer servings.
Jambalaya
- Prep Time: 25 mins
- Cook Time: 50 mins
- Total Time: 1 hour 15 mins
- Yield: 8 1x
Scale
Ingredients
- 2 tablespoons of olive oil (you can also use another oil, such as canola or vegetable)
- 2 sausages, ideally a little bit spicy
- 8 pieces of chicken
- Salt and pepper to taste
- 1 tablespoon of unsalted butter
- 1½ cups of finely chopped onion
- 2 red peppers, seeded and cut into strips
- 2 cups of celery, chopped into small pieces
- 1 cup of chopped tomato
- 2 tablespoons of jalapeno pepper, chopped into small squares
- 1 tablespoon of minced garlic
- 2 tablespoons of tomato paste
- 1 teaspoon of oregano
- 1 teaspoon of thyme
- ½ teaspoon of cayenne pepper
- 1 cup white wine
- 5 cups of chicken broth
- 3 cups of long grain rice
- 3 bay leaves
- 16 units of shrimp
- 1 teaspoon of chopped parsley
- 1 teaspoon of chopped green onion
- Juice of one lemon
Instructions
- In a frying pan with two tablespoons of oil, fry the sliced sausages until golden brown. Once ready, place in a dish and set aside.
- In the same pan, fry the chicken pieces until golden brown on both sides.
- Remove from pan and set aside.
- Then, in the same pan with the remaining oil, add the butter and fry the onion, red peppers, celery, salt and pepper. Cook for about 5 minutes over medium heat.
- Add the tomatoes, jalapeno peppers, garlic, tomato paste, oregano, thyme, cayenne pepper and salt again, cook for about 3 minutes. Add the chicken broth, rice, sausages, chicken pieces and bay leaves. Cover with a lid and cook for 20 minutes over low heat.
- After that time, add the shrimp, cover and cook 5 minutes more.
- Turn off the heat and stir in the chopped parsley, green onion, and lemon juice.
- Cover and let it stand for about 15 minutes.
- When serving, add a little more chopped parsley.
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