Jambalaya. Jambalaya (/ˌdʒæmbəˈlaɪ.ə/ JAM-bə-LY-ə, /ˌdʒʌm-/ JUM-) is a Creole rice dish of West African, French (especially Provençal cuisine), and Spanish influence, consisting mainly of meat and vegetables mixed with rice. The BEST Jambalaya Recipe -- made with shrimp, chicken and Andouille sausage, veggies, rice and the most delicious zesty Cajun seasoning. I cooked this and it was all gone the same day.
Our recipe was inspired by other. Chicken and andouille sausage is simmered with rice and Cajun seasonings in this spicy jambalaya recipe. Jambalaya - one of THE most epic rice dishes in the world!
Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we're going to make a distinctive dish, jambalaya. One of my favorites. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.
Jambalaya (/ˌdʒæmbəˈlaɪ.ə/ JAM-bə-LY-ə, /ˌdʒʌm-/ JUM-) is a Creole rice dish of West African, French (especially Provençal cuisine), and Spanish influence, consisting mainly of meat and vegetables mixed with rice. The BEST Jambalaya Recipe -- made with shrimp, chicken and Andouille sausage, veggies, rice and the most delicious zesty Cajun seasoning. I cooked this and it was all gone the same day.
Jambalaya is one of the most popular of current trending meals in the world. It's easy, it is fast, it tastes delicious. It is appreciated by millions daily. Jambalaya is something which I have loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can cook jambalaya using 9 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Jambalaya:
- {Get of Zataran's Jambalaya (you could use what ever rice you prefer).
- {Make ready of Garlic chopped.
- {Make ready of Chicken stock.
- {Prepare of Shredded chicken (I used left overs from a chicken I baked for dinner the night before).
- {Take of All beef sausage sliced (you could use what ever you desire).
- {Get of Yellow Bell pepper chopped (you could use any kind and how ever much you want).
- {Take of Red onion chopped (you could use what you prefer).
- {Make ready of Small amount of broccoli I added for color, my daughter told me I should of added more.
- {Take of Dashes of Olive oil (what it calls for on the box).
Jambalaya recipe - one of New Orleans' most beloved dishes! Juicy plump shrimp/prawns, golden seared sausage and tender chicken jumbled. 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.
Instructions to make Jambalaya:
- First in a big pot start the rice, but replace the water it calls for with the chicken stock. Add chicken(already cooked chicken) add the garlic, onion, peppers, olive oil (what it calls for on the box), & broccoli.
- Once everything except the sausage is in the pot let it simmer.. &Continue to follow the directions on the back of the box of Zataran's Jambalaya..
- Take the sausage and slice about the width of your pinky finger. (Unless you have giant hands then use your better judgement) I put in a hot frying pan, and only browned one side. Then I dabbed them on a paper towel, removing some of the extra grease. Then I added it to the pot..
- Hint: You might have to add extra water as you go, just replace with chicken stock. But be careful with how long you cook it or the rice starts getting mushy..
- It turned out delicious! Easy, fresh, and a good use of left overs..
This classic southern recipe is brimming with three proteins including tender shrimp, chicken and sausage, and it's cooked with hearty rice. Opinions often differ on what jambalaya ingredients should be in the pot. Everyone will agree, thought, that this jambalaya recipe is the best around. While there are countless variations, a standard jambalaya contains rice, protein, seasoning vegetables and spices. Build deep flavors in this Jambalaya by sautéing the aromatic trinity of onion, celery, and pepper in the andouille drippings with herbs, garlic, and spices.
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