USA · Cereal and Pasta Dishes · High protein
Jambalaya
Jambalaya is a famous spicy Creole dish from the American state of Louisiana — a flavorful mixture of rice, meat and seafood.
45 min 500 kcal 4 serves Medium💪High protein🇺🇸USA★★★★☆4.4· 5 reviews
Ingredients
ServingsMetric
- 2 tbspvegetable oil
- 300 gchicken fillet
- 200 gsmoked andouille sausage
- 1 onion
- 1 green bell pepper
- 2 stalkscelery
- 3 clovesgarlic
- 2 cuplong-grain rice
- 400 gcanned chopped tomatoes
- 3 cupchicken broth
- 2 tbspCreole seasoning
- 2 bay leaves
- 300 gpeeled shrimp
- 2 scallions
Method
- In a large saucepan, heat the oil over medium heat. Add the chicken and sausage and stir-fry for 5-7 minutes until golden. Place the meat on a plate.
- In the same pan, fry the onion, bell pepper and celery until soft, about 5 minutes. Add the garlic and cook for 1 minute more.
- Add the rice, tomatoes, chicken broth, Creole seasoning and bay leaves. Bring to a boil, then reduce heat, cover and simmer for 20 minutes.
- Return the chicken and sausage to the pot and add the shrimp. Cook for another 5-7 minutes until the shrimp turn pink and the rice has absorbed all the liquid.
- Remove from heat, remove bay leaves. Add green onions, salt and pepper to taste. Let stand for 5 minutes before serving.
FAQ
Creole jambalaya (New Orleans style) includes tomatoes and often seafood — it has a red, saucy appearance. Cajun jambalaya has no tomatoes, is drier and smokier, and typically uses only meat. This recipe is Creole style.
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Comments (1)
Rinse the rice 3-4 times until the water runs clear for jambalaya. This removes excess surface starch that causes clumping and gluey texture. Two minutes of rinsing, dramatically different results.