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Spicy Jambalaya
Created by: Howcan Team
Ingredients
- 1 pound of andouille sausage, sliced
- 1 pound of chicken breast, diced
- 1 tablespoon of olive oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 3 stalks of celery, chopped
- 4 cloves of garlic, minced
- 1 can (14.5 oz) of diced tomatoes
- 3 cups of chicken broth
- 1 cup of long grain white rice
- 2 teaspoons of Cajun seasoning
- 1 teaspoon of dried thyme
- 1 teaspoon of dried oregano
- 1 teaspoon of paprika
- 1/2 teaspoon of cayenne pepper
- Salt and pepper to taste
- 3 green onions, chopped
- 1/4 cup of fresh parsley, chopped
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium-high heat.
- Add the andouille sausage and cook until browned, then remove from the pot and set aside.
- In the same pot, add the diced chicken breast and cook until browned, then remove from the pot and set aside.
- 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, chicken broth, rice, Cajun seasoning, thyme, oregano, paprika, cayenne pepper, salt, and pepper to the pot. Stir to combine.
- 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 the liquid is absorbed.
- Stir in the cooked andouille sausage and chicken, then cook for an additional 5 minutes to heat through.
- Garnish with chopped green onions and parsley before serving.
- Enjoy your spicy jambalaya!
Jambalaya is a flavorful and spicy one-pot dish with a rich history rooted in the cultural melting pot of Louisiana. Its origins can be traced back to the Spanish, French, and West African influences in the region, resulting in a unique blend of flavors and ingredients. This iconic Creole and Cajun dish typically includes a mix of rice, vegetables, and a variety of proteins such as sausage, chicken, and seafood, all seasoned with a blend of spices like cayenne, paprika, and thyme. Renowned chefs like Paul Prudhomme and Emeril Lagasse have popularized jambalaya, and it remains a staple in New Orleans and throughout the Gulf Coast. For an authentic taste, sourcing quality andouille sausage and using the "holy trinity" of onions, bell peppers, and celery is crucial. Whether enjoyed at a bustling restaurant in the French Quarter or homemade in a cozy kitchen, jambalaya continues to be a beloved dish that embodies the vibrant flavors of Louisiana.
65 min
6
380 calories
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