Jambalaya
A Creole-Cajun rice dish native to the southern US state of Louisiana. This dish has influences from Midwest Africa, Spain, and France. The food belongs to the rice stews and because it is seasoned with a very diverse mixture of spices, it is a food that is worth trying to prepare and enjoy at dinner. This dish is prepared in many different ways, it is also said that every family has its way of preparing it. I compiled my seasoning and preparation method from many sources, which I would like to share here.
Many recipes recommend using a specific andouille sausage, which is difficult to get in Estonia, but it is recommended to replace it with a strong-flavored smoked sausage or chorizo. Jambalaya can be made in two main ways, either with or without tomatoes. Creole-style jambalaya is made with tomatoes, often adding chicken and seafood, mostly shrimp.
A dish that is worth making more, because it becomes more and more delicious as the flavors meld.
Preparation time: About 1 hour
Level: Easy
Quantity: Serves six to eight
Ingredients:
2-3 tablespoons cooking oil for browning
2-3 tablespoons of Cajun spice mix or add the following spices separately:
0.5 tsp ground black pepper
1 teaspoon of dried oregano
1 tsp cayenne pepper*
3 teaspoons of dried paprika powder
1 teaspoon of garlic powder
1 teaspoon of onion powder
0.5 tsp dried thyme
0.5 tsp ground white pepper
200 g of chorizo sausage cut into 2 cm thick slices and cut the slices in half crosswise
400 g of chicken thigh meat, cut into pieces of your choice
500 g of large raw peeled shrimp
One green or yellow bell pepper, chopped
One red pepper, chopped
2 stalks of celery, finely chopped
4-5 medium cloves of garlic, roughly chopped
One 400 g can of canned tomatoes
300 g of long-grain rice
One large onion, finely chopped
Sea salt for seasoning
Serve with green onions or parsley leaves
- You can add less cayenne pepper if you want so that the food is not so spicy
Preparation:
- Chop the onion and garlic, heat the oil in a thick-bottomed pot to a slightly stronger heat than average, and brown the onion and garlic for about 3 minutes.
- Chop the celeriac and peppers and add to the stew pot and brown, stirring in between, for another 3 minutes.
- Cut the sausage and chicken drumstick into good pieces and add to the vegetables, mix, and brown for about 7-8 minutes.
- Add spices, salt and canned tomatoes. Stir and bring the mixture to a boil.
- Add the rice and mix the food well. Add about 150 ml of water. Let the food come to a boil, stir once more, reduce the heat on the stove to low, and leave the food to simmer under the lid for about 10 minutes.
- After 10 minutes, add the shrimp, mix the food, and simmer for another 10 minutes. Taste the food in between. Add salt if necessary.
- When the food is ready, leave it under the lid for 10-15 minutes to let the flavors blend.
Serve hot. When serving, add chopped parsley or green onion for taste and garnish.
Ready!!
