Creole Style Jambalaya
(5/5 - 1 reviews)
Main Course | Meat | Fish | Poultry | Vegetables | American
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@bluechefsite Creole Style Jambalaya: Rice is a common ingredient; it is used in many exquisite dishes all over the world, and of course the US also has a dish that really stands out: Jambalaya ! It is a mix of French, African and Spanish influences , consisting mainly of meat and vegetables mixed with rice . But boy, what a joy when these combined elements come together in one dish! For the full recipe, look at the link in our bio! food cooking recipe cuisine recette koken recept fy fyp pourtoi voorjou maincourse platprincipal hoofdgerecht meat viande vlees fish poisson vis poultry vollaile gevogelte vegetables legumes groenten 2/4 american americain amerikaans Aussi disponible en français - ook beschikbaar in het Nederlands
♬ original sound - BlueChef - BlueChef
Rice is a common ingredient; it is used in many exquisite dishes all over the world, and of course the US also has a dish that really stands out: Jambalaya ! It is a mix of French, African and Spanish influences , consisting mainly of meat and vegetables mixed with rice . But boy, what a joy when these combined elements come together in one dish!
For this one, I take my inspiration from the Creole version of this dish: the red one , because it reminds me of other dishes I eat (see my recipe for Jollof Rice , for example). I went full option for the protein part: sausage, chicken and shrimps : just the way I like it, and I'm sure you will too!
A last word about the famous trio , basis of many recipes in that region: onion, green bell pepper & celery . They call it the ' holy trinity ', and while it may sound a bit over the top at first glance, I'm inclined to agree with the premise: it really lays a solid foundation!
For this one, I take my inspiration from the Creole version of this dish: the red one , because it reminds me of other dishes I eat (see my recipe for Jollof Rice , for example). I went full option for the protein part: sausage, chicken and shrimps : just the way I like it, and I'm sure you will too!
A last word about the famous trio , basis of many recipes in that region: onion, green bell pepper & celery . They call it the ' holy trinity ', and while it may sound a bit over the top at first glance, I'm inclined to agree with the premise: it really lays a solid foundation!
Shopping List
Servings:
-
4
4
+
- rice - 300 gr.
- worcestershiresauce - 2 tablespoons
- peanut oil - 4 tablespoons
- cajun herb mix - 1 tablespoon
- thyme - 1 tablespoon
- oregano - 1 tablespoon
- chili - 1 tablespoon
- green pepper - 1 piece
- onions - 1 piece
- celery - 1 piece
- garlic - 4 cloves
- tomato paste - 1 can
- diced tomatoes - 1 can
- smoked sausage - 1 piece
- boneless chicken - 400 gr.
- scampi - 250 gr.
- chicken stock - 600 ml
Hint
The original sausage used in Louisiana kitchen is the 'andouille'. Since that's not readily available over here, I used a Hungaryan smoked sausage very similar to the polish kielbasa, and I can definitely recomment it to you: great texture, exactly the taste you'd be looking for!
Rice is a common ingredient; it is used in many exquisite dishes all over the world, and of course the US also has a dish that really stands out: Jambalaya ! It is a mix of French, African and Spanish influences , consisting mainly of meat and vegetables mixed with rice . But boy, what a joy when these combined elements come together in one dish!
For this one, I take my inspiration from the Creole version of this dish: the red one , because it reminds me of other dishes I eat (see my recipe for Jollof Rice , for example). I went full option for the protein part: sausage, chicken and shrimps : just the way I like it, and I'm sure you will too!
A last word about the famous trio , basis of many recipes in that region: onion, green bell pepper & celery . They call it the ' holy trinity ', and while it may sound a bit over the top at first glance, I'm inclined to agree with the premise: it really lays a solid foundation!
For this one, I take my inspiration from the Creole version of this dish: the red one , because it reminds me of other dishes I eat (see my recipe for Jollof Rice , for example). I went full option for the protein part: sausage, chicken and shrimps : just the way I like it, and I'm sure you will too!
A last word about the famous trio , basis of many recipes in that region: onion, green bell pepper & celery . They call it the ' holy trinity ', and while it may sound a bit over the top at first glance, I'm inclined to agree with the premise: it really lays a solid foundation!
The Method
- Peel and chop the onion, deseed and chop the bell pepper. Remove the leaves from the celery and chop - all those should be about the same size. Peel and mince the garlic. Chop the celery leaves and the parsley.
- Slice the smoked sausage and cut the chicken into cubes.
- We’ll start by marinating the chicken cubes Optionally, you can also marinate the shrimps, here I used smoked paprika.
- Heat som oil and sautee the sausage. I reckon doing this first enhances the flavors.
- Next, add the chicken and sautee for two more minutes. Set aside.
- Then sautee the onion, bell pepper & celery for four minutes.
- Add the garlic, next the tomato paste and after two minutes add the rice. Add the dice tomatoes and the reserved meats then add all the herbs and the worcestershire sauce. Finally add your stock and let simmer for 20 minutes on a low heat under the lid.
- Add the parsley and mix it in. Finally put the shrimps on top and let simmer until they’re done – that will be about five minutes.
- Bon appétit!
Hint
The original sausage used in Louisiana kitchen is the 'andouille'. Since that's not readily available over here, I used a Hungaryan smoked sausage very similar to the polish kielbasa, and I can definitely recomment it to you: great texture, exactly the taste you'd be looking for!
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Created on:Thursday 30 January 25 (updated on:Tuesday 4 February 25)
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