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Creole Jambalaya
Created by: Howcan Team
Ingredients
- 1 pound of andouille sausage, sliced
- 1 pound of boneless, skinless chicken thighs, cut into chunks
- 1 tablespoon of olive oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 3 celery ribs, chopped
- 3 cloves of garlic, minced
- 1 can (14.5 oz) of diced tomatoes
- 3 cups of chicken broth
- 1 cup of long-grain white rice
- 1 teaspoon of dried thyme
- 1 teaspoon of dried oregano
- 1 teaspoon of paprika
- 1/2 teaspoon of cayenne pepper
- 1/2 pound of medium shrimp, peeled and deveined
- Salt and pepper to taste
- 2 green onions, chopped, for garnish
Instructions
- In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat.
- Add the sliced andouille sausage and cook until browned, then remove from the pot and set aside.
- In the same pot, add the chicken thighs and cook until browned on all sides, then remove and set aside with the sausage.
- Add the chopped onion, bell pepper, and celery to the pot and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for an additional 1-2 minutes.
- Add the diced tomatoes (with their juices), chicken broth, rice, thyme, oregano, paprika, and cayenne pepper to the pot. Season with salt and pepper to taste.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked and most of the liquid is absorbed.
- Stir in the cooked sausage and chicken, along with the shrimp, and cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through.
- Garnish with chopped green onions before serving.
- Serve hot and enjoy!
Creole jambalaya is a beloved dish with a rich history rooted in the multicultural influences of Louisiana. This flavorful one-pot meal has its origins in the blending of Spanish, French, African, and Native American culinary traditions. The dish typically features a mix of rice, vegetables, and a variety of proteins such as sausage, chicken, and seafood, all seasoned with a medley of spices. Renowned chefs like Paul Prudhomme and Emeril Lagasse have popularized their own versions of jambalaya, while iconic New Orleans restaurants like Dooky Chase's and Commander's Palace have perfected the art of preparing this Creole classic. For an authentic taste of jambalaya, head to New Orleans or explore the Cajun and Creole eateries across Louisiana. The key to a delicious jambalaya lies in the perfect balance of spices, the quality of the proteins, and the slow cooking process that allows the flavors to meld together. For a unique twist, some chefs incorporate unconventional ingredients like duck, rabbit, or even alligator into their jambalaya, adding a touch of adventurous flair to this traditional dish. Whether you're savoring it in a bustling restaurant in the French Quarter or preparing it at home, Creole jambalaya is a true celebration of Louisiana's vibrant culinary heritage.
65 min
6
450 calories
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