jambalaya. 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. Jambalaya, By Louisiana Cajun Chef Brett Hebert, Shrimp, Crab, Andouille Sausage. How to make New Orleans Chicken and Sausage Jambalaya.
This is an easy Jambalaya recipe filled with big New Orleans flavours.
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Jambalaya is one of my favorite one-pot style recipes.
To cook jambalaya you need 9 ingredients and just 6 steps. Here is how you achieve that.
Ingredients
- Prepare of rotisserre chicken.
- You need of andoue sausage.
- It's of onion.
- Prepare of bell pepper.
- It's of celery.
- It's of tomato sauce.
- Prepare of minced garlic.
- You need of rice.
- You need of chicken stock.
The combo of sausage, chicken, and shrimp with Creole seasoning and rice is always a winner in my book. This was very similar to my usual recipe I use for jambalaya. I have never used file powder and every batch turns out great. Jambalaya is a popular rice, meat, and vegetable dish enjoyed in the Southeast United States, especially Louisiana.
jambalaya step by step
- combine butter, onion, celery, and pepper in pot and cook.
- add garlic and spices.
- add sausage and cook.
- add chicken and tomato sauce.
- add chicken stock and rice.
- simmer 20 minutes or until water has evaporated.
Jambalaya has been a favorite dish for generations because it is inexpensive. Jambalaya (pronounced /ˌdʒʌmbəˈlaɪə/ or <jum-buh-LIE-uh>) is a casserole-style dish of Spanish and French influence originating in Louisiana. Jambalaya is traditionally a one pot dish, with a variety of meats and seafood, vegetables, and spicy seasonings. Jambalaya is a wildly popular dish that originated in New Orleans and was inspired by flavors around the world—Spanish, West African, and French to name a few. Our recipe was inspired by other.