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Jambalaya

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Description

Embark on a culinary journey through the heart of Louisiana with Jambalaya, a dish as vibrant and diverse as the culture it hails from. This one-pot wonder marries Cajun and Creole flavours, featuring a medley of andouille sausage, tender chicken, and succulent shrimp, all harmonising with aromatic spices, tomatoes, and the unmistakable trinity of bell peppers, onions, and celery. Simmered to perfection, Jambalaya is a celebration of bold tastes that dance on the taste buds, delivering a symphony of Southern warmth and richness.

Ingredients

  • 250g boneless skinless chicken thighs (cut into bite-sized pieces)
  • 250g andouille sausage (smoked pork sausage, sliced)
  • 250g large shrimp (peeled and deveined)
  • 1 onion (finely chopped)
  • 1 bell pepper (diced)
  • 2 celery stalks (diced)
  • 3 cloves garlic (minced)
  • 1 can diced tomatoes
  • 1 1/2 cups long-grain white rice
  • 3 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon Cajun seasoning
  • Salt and black pepper to taste
  • Green onions (chopped, for garnish)
  • Fresh parsley (chopped, for garnish)
    • Instructions
    1. Season chicken pieces with salt, black pepper, and Cajun seasoning.
    2. In a large, heavy-bottomed pot or Dutch oven, heat some oil over medium-high heat. Brown the chicken pieces on all sides. Remove and set aside.
    3. Add sliced andouille sausage to the pot and brown for a few minutes. Remove and set aside.
    4. In the same pot, add a bit more oil if needed. Sauté chopped onions, diced bell pepper, and diced celery until softened.
    5. Stir in minced garlic and cook for another minute until fragrant.
    6. Return the seared chicken and sausage to the pot. Add diced tomatoes, dried thyme, dried oregano, smoked paprika, and Cajun seasoning. Mix well.
    7. Pour in the rice and chicken broth. Stir to combine.
    8. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 20-25 minutes, or until rice is cooked and the liquid is absorbed.
    9. About 10 minutes before serving, gently fold in the peeled and deveined shrimp. Cook until shrimp turn pink and opaque.
    10. Adjust seasoning with salt and black pepper as needed.
    11. Spoon the Jambalaya into bowls and serve warm. Garnish with chopped green onions and fresh parsley.
    12. Enjoy the rich and flavorful taste of this classic Jambalaya, a hearty dish that captures the essence of Louisiana cuisine!