New Orleans Jambalaya

Jambalaya may be a classic Cajun formula you'll be able to customise with uncountable meat and veggies.

New Orleans Jambalaya

This delicious point of entry dish formula has been on my mind all month long! This weekend I’m packing my baggage. On Mon morning I’m flying intent on New Orleans!!! I feel thus blessed to possess been invited to mastermind with an exquisite cluster of inventive ladies in one amongst the foremost merry cities within the USA. whereas I’m there I foresee to enjoying some authentic point of entry dish for dinner followed by a touch bag of lovely puffy beignets for course. I'm thus darn excited!

This delicious dish formula may be a fabulous style of latest Orleans. What you’ll love most concerning getting ready point of entry dish is that it’s a straightforward one-pot meal. I do know that you just and that I are on the precise same page in searching for ways in which to free ourselves up thus we will pay a lot of quality time with our families. Life is fast and feverish, thus it’s a lot of necessary than ever to search out fast and straightforward recipes that may enable USA to sit down down at the table with our families and revel in a delicious meal along. Defrayment time connecting with each other when a busy day keeps families secured and tight, and encourages the doors of communication to stay wide open.

New Orleans Jambalaya

A traditional point of entry dish formula includes onions, garlic, Cajun seasonings, a bevy of bright colourful bell peppers, chicken, shrimp, and delicious preserved sausage.

For this appetising point of entry dish formula i take advantage of Eckrich Original Skinless preserved Sausage. It’s naturally hardwood preserved with a real meat house style. On different occasions you'll be able to combine things up with European country Kielbasa Skinless preserved Sausage,  Original Natural Casing preserved Sausage, and European country Kielbasa Natural Casing preserved Sausage. With all of those awe-inspiring decisions out there, it’s straightforward to create versatile family meals that ar fast, satisfying and downrig.

New Orleans Jambalaya

  • 4 tablespoons olive oil, divided
  • 2 boneless/skinless chicken breasts, cut into bite-sized pieces
  • 1 14-ounce package of Eckrich Smoked Sausage, sliced
  • 3 cups chicken broth
  • 1 28-ounce can crushed tomatoes
  • 2 cups long-grain rice
  • Homemade Cajun spice blend (see ingredients below)
  • 1 pound raw shrimp, deveined and tail removed
  • 1 + 1/4 cup okra
  • 2  ribs of celery, chopped
  • 1 medium red onion, diced
  • 3 small bell peppers (combination of green, red, yellow, orange), chopped
  • 1 jalapeno, cored, seeded and diced
  • 4 cloves of garlic, pressed or minced
  • Salt and pepper
  • Optional garnishes: green onions and fresh parsley leaves

  • 1 teaspoon paprika
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 + 1/2 teaspoons sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon cayenne pepper (or less if you don’t like spicy foods!)

  1. In a large heavy pan with a lid, add two tablespoons of olive oil. Add in the celery, bell pepper, onion, jalapeno, and garlic. Saute the veggies over medium-high heat until they begin to get tender. On my gas stovetop this takes about four minutes.
  2. Sprinkle the chicken pieces with salt and pepper. Add another two tablespoons of olive oil to the pan with the veggies. Fold in the chicken and Eckrich Smoked Sausage. Continue to saute everything until the chicken is almost cooked and no longer pink.
  3. Add in the chicken broth, crushed tomatoes, rice, and homemade Cajun seasoning blend. Mix with a wooden spoon to combine all ingredients. Add two bay leaves. Cover the pan with a lid and lower the heat to medium-low. Allow the jambalaya to simmer until the rice is fully cooked and tender. On my stovetop this takes 25 minutes. While the jambalaya is simmering, stir the ingredients every 4-5 minutes to prevent the rice from sticking to the bottom of the pan and burning.
  4. Fold in the shrimp and okra. Cover the pan again and allow the shrimp to cook until done. Once done, remove the two bay leaves from the pot. Do a taste test and see if you need to add in some additional salt and pepper or slightly increase the heat with a sprinkling of more cayenne pepper.
  5. Your delicious jambala is ready to be garnished with green onions and fresh parsley leaves. Serve and enjoy!ht delicious.

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