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. Die Party-, Rock- und Coverband aus dem Salzburgerland. Jambalaya is one of my favorite one-pot style recipes. To cook Jambalaya you need 16 ingredients and just 17 steps. Here is how you cook it.

Ingredients

You need of skinless, boneless chicken thighs.
You need of uncooked chorizo sausage (the authentic sausage is called and andouille, but if you can find that in the UK please tell us where).
Prepare of Olive oil.
It's of onion.
It's of celery sticks.
You need of green pepper.
It's of vine ripened tomatoes.
You need of garlic cloves.
Prepare of cayenne pepper.
You need of paprika.
Prepare of dried oregano.
Prepare of dried thyme.
You need of bay leaves.
You need of mugs full of long grain rice.
Prepare of mugs of chicken stock.
Prepare of spring onions, sliced (including the green bits).

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 instructions

Measure out your rice into a pan, and wash the rice by running cold water into it, swishing it around, tipping the water away, then doing it again until the water is considerably less cloudy. Drain the rice and keep ready for later..
Chop up the chicken thighs into morcels. Season the raw meat with salt and pepper..
Skin the sausage and chop the into slices or chunks..
Heat some oil in a large pan and fry the chicken and sausage for a a few minutes..
Once the chicken is browned and the chorizo has coloured the oil, remove the meat from the pan..
Fry the onion, celery and green peppers in the lovely chorizo-y oil, until the onion is soft – about 10 minutes..
While you’re frying, boil the kettle and put boiling water in a pan. In a separate bowl, prepare some iced water. Dunk your tomatoes in the boiling water for about 30 seconds, then remove them and put them in the ice water..
You should now be able to peel the tomatoes’ skin off. Once you’ve done that, roughly chop the tomatoes..
Add the herbs and spices into the pan and stir in, cooking for 30 seconds or so..
Then add tomatoes to the pan and stir in. Cook for a few minutes..
Put the meat back into the pan, then add the rice. Stir to mix the rice with all the other goodies..
Now, pour the stock into the pan. Bring it to a simmer, then lower the heat so it doesn’t burn..
Cook for about as long as the rice packet says it’ll take, usually 12-15 minutes. Stir occasionally, but not too much and not too hard. You don’t want the rice breaking up and turning into a slop..
While it cooks, chop up your spring onions..
Once the rice is just tender and the water is mostly absorbed, sprinkle over the spring onion..
It’s ready to serve. Some people stir in chilli sauce at this point, or if you have some spice wimps in your midst, you could just leave it and let people administer the spicy sauce themselves..
Eat..

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.