Recipe: Yummy Jambalaya with a twist

Jambalaya with a twist. So a fast upload sans the subs as my translator is having some medical work done, hopefully with Roman doing the translations this will be fine for my fans. When I first got married, I couldn't cook, but I did charm my husband with this dish. This was one of the first dishes that I made, that I didn't ruin.

Classic spicy rice is joined by peppers, onions and sausage, and a tropical twist of pineapple and mango, for a Hawaiian Jambalaya. So say it with me: "less-say lay bohn tomh roo-lay." Roll that r, start the party, make merry, and let the good times roll! Jambalaya with a Jamaican twist recipe featuring jackfruit, breadfruit, creole seasoning and other ingredients from Tropical Sun Foods. To cook Jambalaya with a twist you need 19 ingredients and just 7 steps. Here is how you cook it.

Ingredients

1. Prepare of boneless skinless chicken thighs.
2. You need of medium raw shrimp (31-40 lb), thawed.
3. You need of smoked beef sausage.
4. You need of lg yellow onion, diced.
5. It's of celery, diced.
6. It's of lg green bell pepper, diced.
7. You need of garlic, finely minced.
8. It's of ea) fire roasted tomatoes.
9. Prepare of chicken stock.
10. It's of vegetable oil.
11. Prepare of cayenne pepper.
12. It's of dried thyme.
13. Prepare of dried oregano.
14. Prepare of smoked paprika.
15. Prepare of tumeric.
16. It's of Kosher salt.
17. Prepare of Black pepper.
18. Prepare of uncooked rice.
19. You need of water or chicken broth.

The BEST Jambalaya Recipe -- made with shrimp, chicken and Andouille sausage, veggies, rice and the most delicious zesty Cajun seasoning. This Cajun jambalaya is the perfect easy dinner recipe, and also makes for great leftovers. Jambalaya originated in the Caribbean Islands. The Spanish culture mixed with the native foods and created what we know as Jambalaya.

Jambalaya with a twist step by step

1. Clean any excess fat off thighs and dice into bite size pieces. Season with salt and pepper. Set aside while prepping shrimp and sausage..
2. Slice sausage into 1/2" slices. Set aside..
3. Thaw shrimp, remove shell and devein. Season with salt and pepper. Set aside..
4. Prep and dice onion, celery, green pepper and garlic. Set aside..
5. Heat oil in large skillet over medium high heat. Add chicken and sautée until browned. Remove to platter and keep warm. Add onions, celery and green pepper and cook until soft about 5-10 mins. Add garlic and cook 1 minute. Add chicken back to pan..
6. Add in the cayenne, oregano, paprika, thyme and tumeric. Stir to combine. Add sausage. Drain tomatoes and add to pan with chicken stock. Turn heat down to medium low and cook for about 15 minutes to finish cooking chicken. Add shrimp and cook for 5 minutes or until shrimp is done. Turn heat to low..
7. Make rice. Heat pan with 2 tbsp oil or butter over medium high heat. Stir in rice to coat in the oil or butter. Cook for 2-3 minutes stirring occasionally. Add water or stock, stir rice and bring back up to boil. Cover and simmer 18-20 minutes. Remove from heat. Fluff rice and add to pan with jambalaya. Adjust salt and pepper. Enjoy!.

Jambalaya is traditionally made in three parts, with meats and vegetables, and is completed by adding stock and rice. I figured out a fun way to make a vegan version with an Italian twist that includes chicken and sausage. For a health twist on my Jambalaya, instead of using white rice, I used brown Jasmine rice. I like longer grain rice and using brown rice gives you more fiber and will not spike blood. Jambalaya (/ˌdʒæmbəˈlaɪ.ə/ JAM-bə-LY-ə, /ˌdʒʌm-/ JUM-) is a Creole and Cajun rice dish of West African, French (especially Provençal cuisine), and Spanish influence, consisting mainly of meat and vegetables mixed with rice.